Creamy Veal Cutlets With Tomatoes

Veal cutlets are quickly cooked and combined with a creamy sauce and diced tomatoes. Serve this flavorful veal with hot cooked spaghetti or angel hair pasta.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
4 cloves garlic, finely minced
1/2 cup dry white wine
1 cup chicken broth
1 cup heavy cream
1 teaspoon dried leaf thyme
salt and pepper, to taste
1 1/2 pounds thin veal cutlets or scallopine
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup flour
2 tablespoons butter
1 tablespoon olive oil
1/2 cup fresh grated Parmesan cheese
4 plum tomatoes, diced

Instructions:

In a large skillet over medium heat, melt 1 tablespoon of butter. Add garlic and cook, stirring, for 1 minute. Add the wine and chicken broth; increase heat to medium high and simmer for about 8 minutes to reduce by about two-thirds. Add cream and thyme; continue cooking until slightly thickened. Taste and add salt and pepper, to taste. Set aside.

Combine the 1/2 teaspoon salt, 1/8 teaspoon of pepper, and flour; dredge veal with the flour mixture, shaking off excess.

In a large skillet over medium-high heat, melt the 2 tablespoons of butter with the olive oil. Brown the veal for about 1 minute on each side. Add the cream mixture, along with cheese and tomatoes. Heat through and serve with hot cooked pasta.
Serves 4 to 6.