Veal Mediterranean

• 4 (4-ounce) veal cutlets (about 1/4 inch thick)
• Cooking spray
• 1/4 cup dry red wine
• 1 teaspoon dried basil
• 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
• 1 garlic clove, minced
• 1 bay leaf
• 1 tablespoon water
• 1 teaspoon cornstarch
• 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
• 1/4 cup sliced pimento-stuffed olives

1. Place veal between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin.
2. Heat a large nonstick skillet coated with cooking spray over medium heat. Add veal; cook 2 1/2 minutes on each side. Add wine and next 4 ingredients (wine through bay leaf); 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.
3. 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.

veal cutlets, cooking spray, red wine, basil, italianstyle stewed tomatoes, garlic, bay leaf, water, cornstarch, hot cooked linguine, olives

Taken from www.myrecipes.com/recipe/veal-mediterranean (may not work)