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Ingredients
4 1/4" thick veal cutlets
1/4 cup wheat flour or soy flour
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons olive oil
2 tablespoons butter
1 10-ounce can diced tomatoes
1 cup sliced button mushrooms
1/2 cup 100% white grape juice
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
Directions
In 1 quart sauce pan, add tomatoes, mushrooms seasonings and
grape juice and cook
down until thickened. (5-10 minutes). Mix flour and seasonings
together. Dredge veal cutlets until covered in flour mixture. Add oil to
large skillet and then add cutlets and fry until golden brown and cooked
through (1 minute each side). To serve, plate cutlet first and top with
tomato sauce.
Use
Meat, Dinner
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