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Veal Cutlets with Chianti Sauce
This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley had this to say:

"Sauces made with Chianti are a Tuscan specialty. This is an excellent dish if you like a red wine flavor. I've made this and it is very tasty".


4 veal cutlets or veal chops, about 1 inch thick
Salt and pepper to taste
Flour for dredging
1/4 cup olive oil
1 onion, minced
1/4 cup sliced fresh mushrooms
1 large clove garlic, peeled and smashed
4 sprigs freshly chopped rosemary leaves (I used 2 sprigs with a little of fresh chopped thyme)
2 cups Chianti or another full bodied red wine (I used the Chianti) (see note below)
1/2 cup chicken stock
1 tsp. tomato paste
1 Tblsp. cold unsalted butter cut into pieces (I used 2 Tblsp.)


Season veal on both sides with salt and pepper. Lightly dredge the veal on both sides in flour. In a large skillet, heat the oil over medium high heat.

Add cutlets and cook until lightly browned, turning once. Transfer to a plate and turn off the heat.

Using paper towels, carefully wipe out the skillet. Add a little fresh oil (I used 1 Tblsp.) and saute onion, mushrooms and garlic, stirring 2 minutes. Add the rosemary, wine, chicken stock and tomato paste and bring to a simmer. Stir scraping up the browned bits from the bottom of the pan, return the veal to the pan and simmer gently about 20 minutes until the veal is firm and cooked through. If the veal is cooked before the sauce is thick, transfer cutlets to serving plates and simmer sauce until lightly thickened. Just before serving, swirl in the butter to give sauce a silky finish.

Note:  Cooking of the wine removes any alcohol so don't worry about the 2 cup amount.  This is for the great flavor. Grilled red or white onions are great to put on the plate when serving. (I used both red and white).

Serves 4

Shirley Cline