Tuscan Veal And Tomato Stew - cooking recipe

Ingredients

3/4 lb. veal cutlets
1/4 c. flour
1 1/2 tsp. dried rosemary, divided
1 tsp. olive oil, divided
3/4 lb. Red Bliss potatoes, cut into 1-inch pieces
1/2 small onion, sliced (1/2 c.)
1/2 small loaf country style bread
1 carrot, sliced (1/2 c.)
3/4 c. dry vermouth
3 large ripe tomatoes, cut into 2-inch pieces (equals 4 c.)
3 medium cloves garlic, crushed
1 c. frozen or canned tiny peas
1/4 c. fresh basil, washed and torn into small pieces

Preparation

Tips:
Boneless skinless chicken or turkey breasts can be substituted for the veal.
White wine can be substituted for vermouth.