Remember, I’m still watching what I eat as I lose weight. I’ll still watch my weight after I lose it all, but especially when I’m in the losing phase.
Veal Cutlets with Mushrooms and Tomatoes
4 Tbls olive oil2 large garlic cloves, chopped
¾ tsp. chopped fresh rosemary
8 oz. mushrooms, sliced
12 oz. plum tomatoes, seeded, chopped
1 lb. veal cutlets
All purpose flour
1 cup low-salt chicken broth½ cup dry white wine
Heat 2 Tbls. 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 Tbls. 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 remain oil and veal, remove veal to platter when done.
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.