Quick Veal Cassoulet

• 1 pound veal cutlets (1/4 inch thick)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons olive oil
• 1 1/2 cups sliced leeks
• 3 cloves garlic, minced
• 2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained
• 2 (15-ounce) cans cannellini beans, drained
• 5 (1-ounce) slices Italian bread, toasted
• 1 1/4 teaspoons olive oil

1. Trim fat from veal. Cut veal into 1 1/2- x 1/2-inch strips; sprinkle with thyme, salt, and pepper, and toss. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add veal, and cook 3 minutes or until lightly browned. Remove veal from Dutch oven; set aside, and keep warm.
2. Add leeks and garlic to Dutch oven, and saute until tender. Add tomatoes and beans. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Stir in veal. Bring to a boil; cover, reduce heat, and simmer5 minutes.
3. Brush each slice of bread with 1/4 teaspoon olive oil, and serve with veal mixture.

veal cutlets, thyme, salt, freshly ground pepper, olive oil, leeks, garlic, salt, cannellini beans, italian bread, olive oil

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