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.
