Easy Veal Milano
|Veal cutlets||1 Pound (1/4 Inch Thick)|
|All purpose flour||3 Tablespoon|
|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)|
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.