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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Even though my husband and I spend a lot of time at our swim club, I like to cook a hot meal every night. I look for recipes that are light, easy to fix, and have a lot of flavor. This one meets all those criteria. We're fond of veal, but this recipe works just as well with chicken thighs. -CL Reader 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 |
Directions:
1. Place veal between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin.
2. 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.
3. 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.
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