Sauteed Veal With Vegetables & Linguine Recipe

• 4 to 5 veal cutlets
• 2 cloves garlic
• 2 tbsp. extra virgin olive oil
• 1 (14 ounce.) jar marinated artichoke hearts
• 2 sm. cans sliced mushrooms or possibly about 20 fresh mushrooms, sliced
• 1 (6 ounce.) can black olives, sliced
• 1 c. dry white wine
• 1 pound linguine

1. Mince garlic and lightly saute/fry in extra virgin olive oil.
2. Tenderize veal with meat mallet and add in to garlic and oil.
3. Brown veal over low heat 3 to 5 min.
4. Add in wine, artichoke hearts (including marinade), mushrooms and black olives (including liquid).
5. Bring to a boil, then lower heat and cover pan.
6. Simmer for about 30 min.
7. Meanwhile, cook linguine according to package directions.
8. Serve veal and vegetables in sauce over linguine.
9. Serves 4.

veal cutlets, garlic, extra virgin olive oil, mushrooms, black olives, white wine, linguine

Taken from cookeatshare.com/recipes/sauteed-veal-with-vegetables-linguine-26751 (may not work)