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
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.
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).