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Ingredients:
- 1 pound thinly sliced veal cutlets
- Salt and pepper
- 1 tablespoon flour
- 2 tablespoons olive oil
- 8 ounces sliced mushrooms
- 2 cloves garlic, finely minced
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 2 green onions, thinly sliced
- 10 to 15 grape tomatoes, halved lengthwise
- 4 large basil leaves, chopped, or about 1/2 teaspoon dried leaf basil
Preparation:
Heat oil in a large skillet over medium-high heat. Saute the cutlets for about 2 to 3 minutes, turning once. Remove the cutlets to a plate and keep warm. Reduce heat to medium-low. Add the mushrooms to the pan and sauté for about 2 minutes; add garlic and sauté for a few more seconds. Add chicken broth and lemon juice and bring to a boil. Simmer, uncovered, for about 5 minutes to reduce by about a third. Add the veal, green onions, tomatoes, and basil; cover and simmer for 1 minute longer.
Serve with hot cooked pasta or potatoes. Serves 4.
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