This is one of the first meals I made in my lovely new kitchen :). It’s a simple yet delicious meal. I found the recipe here (and then adjusted it to my taste).  You can serve the cutlets with cooked potatoes, rice or salad. It’s the perfect choice for lunch or a light dinner.

Time: 40 min, Prep: 15 min.  Cook: 25 min.
Servings: 8                         

Ingredients:

• 750 g thinly sliced veal cutlets
• 2 Tbsp flour
• 4 Tbsp olive oil
• 500 g sliced mushrooms
• 3 cloves garlic
• 3 green onions
• 300 ml chicken broth (or you can replace 100 ml chicken broth with white wine)
• juice from 1 lemon
• 10 medium sized tomatoes
• 1 tsp dried basil
• Salt and pepper

Directions:

Season cutlets with salt and pepper and dredge in flour.

Heat olive oil in a large skillet over medium-high and sauté cutlets on each side until lightly browned.

In the meantime, chop the onions and mince the garlic cloves.

Remove cutlets and reduce heat to medium-low. Add the mushrooms to the pan and sauté for about 4-5 minutes.

Add the garlic, lemon juice, chicken broth and white wine if preferred. Simmer for 5 minutes.

Cut the tomatoes in 4-6 pieces.

Add the tomatoes, green onions and veal to the pan and simmer for another 3-5 minutes.