Serve with Risotto Milanese and Broccolini for a wonderful entree.
Servings6
Prep Time
Ingredients
2lbsveal cutlets
Salt
pepperfreshly cracked
1/4cupFlour
2tbspButterdivided
3tbspolive oildivided
1large oniondiced
2garlic clovesminced
1(5 ounce) packagebaby portobello mushroomssliced
1(14 1/2 ounce) candiced tomatoesdrained
1/2cupDolcetto wine
1tbspchopped fresh thyme
freshly shaved Parmesan cheese(optional)
Instructions
Season cutlets with salt and pepper; dredge both sides with flour. In large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Saute half of cutlets 1 1/2-2 minutes on each side (depending on thickness). Remove from pan; keep warm. Repeat with remaining butter, 1 tablespoon oil, and cutlets. Add remaining 1 tablespoon oil to skillet. Saute onions and garlic over medium-high heat for 5 minutes. Add mushrooms; continue sauteing for 5-7 minutes. Add tomatoes, wine and thyme; cook over medium-low heat until wine is reduced by half (about 7-10 minutes).
To Serve: Fan cutlets on heated platter; top with sauce. Garnish with Parmesan cheese. Serve immediately.
Tips:
Scaloppine and sauce may be kept warm in a low oven up to 30 minutes.