FEEDS: 4

WHAT YOU'LL NEED:

• 1/4 C. flour seasoned with salt and pepper
• 1 egg whipped with salt, pepper and a tablespoon of water
• 1/2 C. seasoned bread crumbs
• 4 veal cutlets, each a single portion size
• 3-4 T. olive oil
• 3-4 cloves sliced garlic
• 6-7 fresh sliced mushrooms
• 1/4 C. red wine
• 1 8 oz. can petite diced tomatoes
• 2-3 T. chopped fresh basil
• 1/3 C. Grated Asiago cheese

LET'S COOK

Place the flour on a plate. Whip the egg salt, pepper and water in a shallow bowl and then place the bread crumbs on another plate. One by one, dust each veal cutlet in the flour, then into the egg wash and finally into the breadcrumbs, coating thoroughly. Place the breaded veal on a plate, individually.

Heat the oil in a saute pan over a medium high burner, slide in the veal and cook on both sides until just golden brown. Remove the veal to an oven proof tray. Preheat your broiler.

With the saute pan still on the medium high burner, drop in and quickly saute the garlic, then add the mushrooms. You may need to add additional oil. When the mushrooms are wilted, pour in the red wine and reduce by half. Next, add the tomatoes and allow to simmer for at least 5-6 minutes.

Scatter and mix in the basil. Spoon the mixture over the veal cutlets, evenly distribute the grated cheese on them, pop under the preheated broiler and cook just until the cheese melts and bubbles nicely. Plate and serve.

MORE IDEAS:

This recipe will also work with flattened boneless, skinless chicken breasts.

Chianti is a fine wine for this application. Merlot or even Cabernet Sauvignon will also do nicely.