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Easy Veal Milano

Chef.Foodie's picture
Ingredients
  Veal cutlets 1 Pound (1/4 Inch Thick)
  All purpose flour 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Olive oil 1 Teaspoon
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned no salt added whole tomatoes 14 1⁄2 Ounce, undrained and crushed (1 Can)
  Sliced ripe olives 3 Tablespoon
  Dried basil 1⁄4 Teaspoon
  Cooked linguine 2 Cup (32 tbs) (Cooked Without Salt / Fat)
Directions

1. Trim fat from cutlets; cut cutlets into 2-inch pieces. Combine flour, salt, and pepper; dredge veal pieces in flour mixture.
2. Coat a nonstick skillet with cooking spray; add olive oil. Place over medium-high heat until hot. Add veal, and cook 2 minutes on each side or until browned. Remove from skillet; set aside, and keep warm.
3. Coat skillet with cooking spray, and place over medium-high heat until hot. Add mushrooms and garlic; saute until tender. Stir in tomato, olives, and basil; cook over high heat 3 minutes. Return veal to skillet; cover, reduce heat, and simmer 5 minutes. Serve over pasta.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Veal
Interest: 
Healthy
Servings: 
2

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