Mushroom Veal Cutlets With Tomatoes

• 3 tablespoons extra virgin olive oil
• 6 teaspoons garlic, minced
• 3/4 teaspoon rosemary, chopped
• 12 ounces mushrooms, sliced baby portabellas
• 12 ounces tomatoes, plum seeded, also can be canned diced
• 1 lb veal cutlet, thinly sliced
• 1 pinch all-purpose flour, for dusting
• 10 1/2 ounces chicken broth, low salt
• 1/2 cup dry white wine

1. Heat 2 tbsp olive oil in a large saucepan over medium-high heat.
2. Add garlic and rosemary, stir 30 seconds.
3. Add mushrooms.
4. Cover pan and cook for 5 minutes, stirring occasionally.
5. Uncover and saute another 5 minutes until mushrooms are golden brown.
6. Add tomatoes and cook another 5 minutes until soft. Set aside.
7. Season veal with salt and pepper and dust with flour.
8. Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.
9. Add half of the veal and saute until brown, about 2 minutes per side.
10. Transfer veal to a warm platter and cover with foil to keep warm.
11. Cook remaining veal.
12. Add broth and wine to pan and boil about 4 minutes, until reduced by half, scraping up the browned bits.
13. Add mushroom mixture and blend together.
14. Season sauce to taste and spoon over the veal.

extra virgin olive oil, garlic, rosemary, mushrooms, tomatoes, veal cutlet, flour, chicken broth, white wine

Taken from www.food.com/recipe/mushroom-veal-cutlets-with-tomatoes-438490 (may not work)