Veal Mediterranean

11 ingredients
3 steps

Ingredients

  • 4 (4-ounce) veal cutlets (about 1/4 inch thick)
  • Cooking spray
  • 1/4 cup dry red wine
  • 1 teaspoon dried basil
  • 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
  • 1/4 cup sliced pimento-stuffed olives

Directions

  1. 1
    Place veal between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin.
  2. 2
    Heat a large nonstick skillet coated with cooking spray over medium heat. Add veal; cook 2 1/2 minutes on each side. Add wine and next 4 ingredients (wine through bay leaf); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until veal is tender. Remove veal from pan; keep warm. Discard bay leaf.
  3. 3
    Combine water and cornstarch; stir into tomato mixture. Cook until thick and bubbly (about 4 minutes), stirring constantly. Return veal to pan; cook 2 minutes. Serve over pasta; sprinkle with olives.

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