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Quick Veal Cacciatore

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Tender and flavorful, veal cutlets are lean and quick-cooking. If veal isn't for you though, feel free to substitute chicken cutlets for a classic cacciatore.

Quick Veal Cacciatore

  cup all-purpose flour
 Four 4 oz veal cutlets, pounded 1/4 inch thick
 Kosher salt and freshly ground black pepper
 2 tbsp Colavita Extra Virgin Olive Oil
 1 tbsp unsalted butter
 1 small yellow onion, chopped
 2 medium cloves garlic, minced
 8 oz sliced cremini mushrooms (3-1/2 cups)
 1 cup canned diced tomatoes with juices
 ½ cup dry white wine
 1 ½ tsp chopped fresh rosemary

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-brown, 1 to 2 minutes per side. Transfer to a large plate as they finish.


In the same skillet over medium heat, melt the butter. Add the onion and garlic and cook, stirring often, until softened, about 3 minutes.


Add the mushrooms and cook, stirring occasionally, until they release their liquid and it reduces to a glaze, about 5 minutes. Stir in the tomatoes, wine, and rosemary. Bring back to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium low and simmer until the sauce is thickened, about 7 minutes. Season to taste with salt and pepper.


Add the cutlets and any accumulated juices to the sauce and cook until heated through, 1 to 2 minutes. Serve immediately.

Nutrition Facts

Servings 4