Veal Cacciatore

Serves: 4
Total Calories: 153


1 pound thin veal cutlets
1/2 cup flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons polyunsaturated oil
1 (1-pound) can diced tomato
2 tablespoons chopped onions
12 medium mushrooms, sliced
2 cloves garlic, mincd
3/4 cup dry red wine
2 teaspoons oregano
2 teaspoons basil
3 tablespoons parsley


Place the veal between two layers of waxed paper and pound with a mallet until ¼” thick. Season the veal with the salt and pepper and dredge in the flour.

Sauté the veal in the oil in a skillet over medium heat until browned. Remove from the skillet to a platter and keep warm.

Sauté the mushrooms, onions and garlic in the same skillet for 5 minutes. Add the tomatoes, oregano, basil and parsley and simmer for 10 minutes. Return the veal to the skillet and warm the mixture. Garnish with the parsley.

Nutritional Facts:

Serves: 4
Total Calories: 153
Calories from Fat: 0

This Veal Cacciatore recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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