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Ingredients:
- 1 1/2 pounds veal cutlets, thin cut or pounded to thin
- Salt and pepper
- 1/4 cup flour
- 2 to 3 tablespoons olive oil
- 4 to 6 ounces sliced fresh mushrooms
- 2 cloves garlic, finely minced
- 6 to 8 green onions with 3 inches of green, thinly sliced
- 1/4 cup dry Marsala wine or dry white wine
- 1/2 cup chicken broth
- 12 grape tomatoes, halved lengthwise
- 1/2 cup heavy cream
Preparation:
In a skillet over medium-high heat, heat the olive oil. Add the veal and brown for about 2 minutes on each side. Remove veal to a plate and set aside.
To the skillet add the mushrooms and cook, stirring, until lightly browned, about 2 minutes. Add green onions and garlic; cook, stirring, for 1 minute longer. Add wine and broth. Add veal back to the skillet. Simmer the veal, uncovered, for 5 minutes. Add the tomatoes and cream, cover, and simmer for 2 minutes longer. Serve with hot cooked pasta.
Serves 4 to 6.
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