VEAL CUTLETS WITH MUSHROOMS AND TOMATOES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Veal Cutlets with Mushrooms and Tomatoes image

Categories     Mushroom     Tomato     Sauté     Veal     White Wine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

4 tablespoons olive oil
2 large garlic cloves, chopped
3/4 teaspoon chopped fresh rosemary
12 ounces mushrooms, sliced
12 ounces plum tomatoes, seeded, chopped
1 pound thin veal cutlets
All purpose flour
1 cup canned low-salt chicken broth
1/2 cup dry white wine

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add garlic and rosemary; stir 30 seconds. Add mushrooms. Cover pan and cook 5 minutes, stirring occasionally. Uncover and sauté until mushrooms are golden brown, about 5 minutes longer. Add tomatoes and cook until softened, about 5 minutes. Set aside.
  • Sprinkle veal with salt and pepper. Dust with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of veal. Sauté until brown and cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining 1 tablespoon oil and veal.
  • Add broth and wine to same skillet. Boil until reduced by half, scraping up browned bits, about 4 minutes. Add mushroom mixture and stir to blend. Season sauce to taste with salt and pepper; spoon over veal and serve.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »