Choose veal cutlets that are creamy white rather than dark pink; the lighter the meat, the more tender. The texture should be firm and smooth, not mushy.
Recipe information
Yield
serves 4
Ingredients
Preparation
Using a metal mallet or a meat tenderizer, pound the cutlets to a thickness of less than 1/8 inch. Put the flour on a plate and dredge the cutlets in it, shaking off excess flour. Preheat a large nonstick skillet over medium heat. Add the oil and butter. When the butter has melted, add the cutlets, cook for 1 minute a side, and remove to a plate. Add the tomatoes and mushrooms to the skillet and cook, stirring constantly, until browned, 1 to 2 minutes. Add the wine and cook for 30 seconds to allow the alcohol to evaporate. Plate the cutlets, spoon the sauce on top, and sprinkle with salt and pepper.
