Mushroom Veal Cutlets With Tomatoes - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
6 teaspoons garlic, minced
3/4 teaspoon rosemary, chopped
12 ounces mushrooms, sliced baby portabellas
12 ounces tomatoes, plum seeded, also can be canned diced
1 lb veal cutlet, thinly sliced
1 pinch all-purpose flour, for dusting
10 1/2 ounces chicken broth, low salt
1/2 cup dry white wine

Preparation

Heat 2 tbsp olive oil in a large saucepan over medium-high heat.
Add garlic and rosemary, stir 30 seconds.
Add mushrooms.
Cover pan and cook for 5 minutes, stirring occasionally.
Uncover and saute another 5 minutes until mushrooms are golden brown.
Add tomatoes and cook another 5 minutes until soft. Set aside.
Season veal with salt and pepper and dust with flour.
Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.
Add half of the veal and saute until brown, about 2 minutes per side.
Transfer veal to a warm platter and cover with foil to keep warm.
Cook remaining veal.
Add broth and wine to pan and boil about 4 minutes, until reduced by half, scraping up the browned bits.
Add mushroom mixture and blend together.
Season sauce to taste and spoon over the veal.