Quick Veal Cacciatore

Quick Veal Cacciatore
Photo by Scott Phillips


  • 1-½ tsp. chopped fresh rosemary
  • Four 4-oz. veal cutlets, pounded ¼ inch thick
  • 2 Tbs. extra-virgin olive oil
  • ½ cup dry white wine
  • 1/3 cup all-purpose flour
  • 1 Tbs. unsalted butter
  • 8 oz. sliced cremini mushrooms (3-½ cups)
  • + 4 more ingredients
    • 1 small yellow onion, chopped
    • 1 cup canned diced tomatoes with juices
    • 2 medium cloves garlic, minced
    • Kosher salt and freshly ground black pepper

Put the flour in a wide shallow bowl. Season the cutlets all over with 1 tsp. salt and 1 tsp. 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-bro...

View full recipe at Fine Cooking


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