Ingredients Jump to Instructions ↓

  1. 4 veal cutlets, about 1 pound

  2. 3 tablespoons butter

  3. 6 to 8 ounces sliced mushrooms

  4. 1 tablespoon olive oil

  5. salt and pepper

  6. 2 tablespoons flour

  7. 4 green onions, sliced

  8. 1/2 cup chicken broth

  9. 1 can (14 1/2 ounces) diced tomatoes

Instructions Jump to Ingredients ↑

  1. Pound veal to about 1/4-inch thickness; rinse and pat dry with paper towels.

  2. In a large skillet, melt butter over medium-low heat. Add mushrooms and cook, stirring, until lightly browned.Remove to a plate and set aside. Add oil to the skillet and heat over medium heat.

  3. Sprinkle veal lightly with salt and pepper; coat lightly with flour and cook for about 2 minutes on each side, or until browned. Add the green onions and cook for 1 minute longer. Add chicken broth and cook, uncovered, for 5 minutes. Add tomatoes; cover and simmer for 3 to 5 minutes. Taste and add salt and pepper, as needed.

  4. Serve with hot cooked pasta.

  5. Serves 4.

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