4 veal cutlets
1/4 cup dry red wine
1 tsp. basil
1 14.5oz. can Italian-style stewed tomatoes, undrained and chopped
1 garlic clove, minced
1 bay leaf
1 tbsp. water
1 tsp. cornstarch
4 cups hot cooked linguine
1/4 cup sliced pimento-stuffed olives
Place veal between 2 sheets of heavy-duty plastic wrap; flatten to an even
thickness using a meat mallet or rolling pin.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add
veal; cook 2½ minutes on each side. Add wine and next 4 ingredients; bring
to a boil. Cover, reduce heat, and simmer 10 minutes or until veal is
tender. Remove veal from pan; keep warm. Discard bay leaf.
Combine water and cornstarch; stir into tomato mixture. Cook until thick and
bubbly (about 4 minutes), stirring constantly. Return veal to pan; cook
2 minutes. Serve over pasta; sprinkle with olives.
4 servings
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