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
- 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 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.
- 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)