FOODIE FRIDAY--Veal Cutlets w/Mushrooms and Tomatoes

When I went to the store after we came home from vacation, I bought all sorts of meat. I didn’t have a clue what I wanted to fix, but I was feeling the urge to be the next Master Chef. One the items that I picked up was a package of veal cutlets, thinking I might make some sort of recipe with them. I also had mushrooms and tomatoes. So I flipped through my huge recipe collection and found a few cutlet recipes that would work nicely. I picked this one because there was no heavy cream in the sauce.  I ran it through the Weight Watcher recipe builder and it was quite reasonable in the point’s values. To lighten it even more, use olive oil cooking spray instead of olive oil.

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 oil

2 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 broth

½ 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.

4 servings

Enjoy!