Veal Cutlets With Mushrooms And Tomatoes - cooking recipe

Ingredients

4 tablespoons olive oil
2 garlic cloves, large, chopped
3/4 teaspoon fresh rosemary, chopped
12 ounces mushrooms, sliced
12 ounces plum tomatoes, seeded
1 lb veal cutlet, thinly sliced like scallopine style
all-purpose flour, for dusting
1 (10 1/2 ounce) can chicken broth, low salt
1/2 cup dry white wine

Preparation

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 for 5 minutes, stirring occasionally.
Uncover and saute 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 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 and cooked through, about 2 minutes per side.
Transfer veal to a warm platter and tent with foil to keep warm. Repeat with remaining veal.
Add broth and wine to pan and boil until reduced by half, scraping up the browned bits, about 4 minutes.
Add mushroom mixture and stir to blend.
Season sauce to taste with salt and pepper and spoon over the veal.