Veal Mediterranean

Name: Veal Mediterranean
Yield: 4 servings
Ingredients: 4 (4-ounce) veal cutlets (about 1/4 inch thick); Cooking spray; 1/4 cup dry red wine; 1 teaspoon dried basil; 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped; 1 garlic clove, minced; 1 bay leaf; 1 tablespoon water; 1 teaspoon cornstarch; 4 cups hot cooked linguine (about 8 ounces uncooked pasta); 1/4 cup sliced pimento-stuffed olives

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Ingredients

4 (4-ounce) veal cutlets (about 1/4 inch thick)
Cooking spray ⓘ
1/4 cup dry red wine ⓘ
1 teaspoon dried basil ⓘ
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
1 garlic clove, minced ⓘ
1 bay leaf
1 tablespoon water ⓘ
1 teaspoon cornstarch ⓘ
4 cups hot cooked linguine (about 8 ounces uncooked pasta) ⓘ
1/4 cup sliced pimento-stuffed olives ⓘ

Instructions

Place veal between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add veal; cook 2 1/2 minutes on each side. Add wine and next 4 ingredients (wine through bay leaf); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until veal is tender. Remove veal from pan; keep warm. Discard bay leaf.
Combine water and cornstarch; stir into tomato mixture. Cook until thick and bubbly (about 4 minutes), stirring constantly. Return veal to pan; cook 2 minutes. Serve over pasta; sprinkle with olives.

Nutrition & Diet Analysis (per serving)

522 kcal 26% DV

Protein Fat Carbs

Macronutrients

Protein 5.2g 10% DV

Total Fat 29.9g 38% DV

Carbs 59.4g 22% DV

Fiber 8.7g 31% DV

Sugar 1.3g 3% DV

Electrolytes

Sodium 550.3mg 24% DV

Potassium 274.8mg 6% DV

Vitamins & Minerals

Vitamin A 151.5mcg 17% DV

Vitamin C 16.2mg 18% DV

Vitamin D 0.1mcg

Calcium 277.5mg 21% DV

Iron 12.7mg 70% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).