Quick and Easy Veal Cacciatore


Table of Contents



Put the flour in a wide shallow bowl.
Season the cutlets all over with 1 teaspoon salt and 1 teaspoon pepper.
Dredge in the flour and shake off any excess.

Heat the oil in a 12-inch skillet over medium-high heat until shimmering hot.
Working in batches if necessary, cook the cutlets until dark golden-brown, 1-2 minutes per side.
Transfer to a large plate as they finish.

In the same skillet over medium heat, melt the butter.
Add the onion and garlic and cook, stirring often, until softened, about 3 minutes.

Add the mushrooms and cook, stirring occasionally, until they release their liquid and it reduces to a glaze, about 5 minutes.
Stir in the tomatoes, wine, and rosemary.
Bring back to a simmer, scraping up any browned bits from the bottom of the skillet.
Reduce the heat to medium low and simmer until the sauce is thickened, about 7 minutes.
Season to taste with salt and pepper.

Add the cutlets and any accumulated juices to the sauce and cook until heated through, 1-2 minutes.
Serve immediately.

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Recipes, Veal

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