Quick Veal Cassoulet

11 ingredients
3 steps

Ingredients

  • 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

Directions

  1. 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. 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. 3
    Brush each slice of bread with 1/4 teaspoon olive oil, and serve with veal mixture.

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