Veal Scaloppine with TomatoesA Timeless Favorite.

• Four 5-ounce veal cutlets
• 1/4 cup stone-ground whole-wheat flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium tomato, seeded and chopped
• 1 cup sliced white button mushrooms
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Using a metal mallet or a meat tenderizer, pound the cutlets to a thickness of less than 1/8 inch.
2. Put the flour on a plate and dredge the cutlets in it, shaking off excess flour.
3. Preheat a large nonstick skillet over medium heat.
4. Add the oil and butter.
5. When the butter has melted, add the cutlets, cook for 1 minute a side, and remove to a plate.
6. Add the tomatoes and mushrooms to the skillet and cook, stirring constantly, until browned, 1 to 2 minutes.
7. Add the wine and cook for 30 seconds to allow the alcohol to evaporate.
8. Plate the cutlets, spoon the sauce on top, and sprinkle with salt and pepper.

stoneground, olive oil, butter, tomato, white button mushrooms, white wine, salt, ground black pepper

Taken from www.epicurious.com/recipes/food/views/veal-scaloppine-with-tomatoes-a-timeless-favorite-391488 (may not work)