Easy Veal Milano Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| Veal cutlets | 1 pound | |
| All purpose flour | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Vegetable cooking spray | ||
| Olive oil | 1 Teaspoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Ripe olives | 3 Tablespoon, sliced | |
| Dried basil | 1/4 Teaspoon | |
| Linguine | 2 Cup (16 tbs) | |
Directions
1. Trim fat from cutlets; cut cutlets into 2-inch pieces. Combine flour, salt, and pepper; dredge veal pieces in flour mixture.
2. Coat a nonstick skillet with cooking spray; add olive oil. Place over medium-high heat until hot. Add veal, and cook 2 minutes on each side or until browned. Remove from skillet; set aside, and keep warm.
3. Coat skillet with cooking spray, and place over medium-high heat until hot. Add mushrooms and garlic; saute until tender. Stir in tomato, olives, and basil; cook over high heat 3 minutes. Return veal to skillet; cover, reduce heat, and simmer 5 minutes. Serve over pasta.
2. Coat a nonstick skillet with cooking spray; add olive oil. Place over medium-high heat until hot. Add veal, and cook 2 minutes on each side or until browned. Remove from skillet; set aside, and keep warm.
3. Coat skillet with cooking spray, and place over medium-high heat until hot. Add mushrooms and garlic; saute until tender. Stir in tomato, olives, and basil; cook over high heat 3 minutes. Return veal to skillet; cover, reduce heat, and simmer 5 minutes. Serve over pasta.
Chef
