Veal Tikka Masala
|Safflower oil||1⁄4 Cup (4 tbs)|
|Thin veal scaloppine||2 Pound|
|Onion||1 Medium, finely chopped|
|Packaged sliced mushrooms||2 Cup (32 tbs)|
|Tikka masala sauce||15 Ounce (1 Jar)|
1. In a nonstick 12-inch skillet over medium-high heat, heat 2 tablespoons oil. Add 3 or 4 slices veal (whatever will fit without crowding the pan), cook 1 minute, turn and cook 1 minute longer. Transfer to a plate, arranging in a single layer, and repeat with remaining veal. (Do not stack veal, or it will steam and overcook.)
2. Add onion and mushrooms to pan and cook over medium heat, stirring, until tender, about 7 minutes. Add sauce and bring to simmering. Return veal and any juices that have collected to skillet and cook, turning, just until heated through, 1 to 2 minutes.