4 servings (serving size: 1 veal cutlet, 1/2 cup sauce, 1 cup pasta, and 1 tablespoon olives)
4 (4-ounce) veal cutlets (about 1/4 inch thick)
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
How to Make It
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.