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Ingredients:
- 4 veal cutlets, about 1 pound
- 3 tablespoons butter
- 6 to 8 ounces sliced mushrooms
- 1 tablespoon olive oil
- salt and pepper
- 2 tablespoons flour
- 4 green onions, sliced
- 1/2 cup chicken broth
- 1 can (14.5 ounces) diced tomatoes
Preparation:
In a large skillet, melt butter over medium-low heat. Add mushrooms and cook, stirring, until lightly browned.Remove to a plate and set aside. Add oil to the skillet and heat over medium heat.
Sprinkle veal lightly with salt and pepper; coat lightly with flour and cook for about 2 minutes on each side, or until browned. Add the green onions and cook for 1 minute longer. Add chicken broth and cook, uncovered, for 5 minutes. Add tomatoes; cover and simmer for 3 to 5 minutes. Taste and add salt and pepper, as needed.
Serve with hot cooked pasta.
Serves 4.
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