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Veal Mediterranean

Yield 4 servings (serving size: 1 veal cutlet, 1/2 cup sauce, 1 cup pasta, and 1 tablespoon olives)
"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


  • 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

Nutrition Information

  • calories 386
  • caloriesfromfat 13 %
  • fat 5.6 g
  • satfat 1.4 g
  • monofat 1.8 g
  • polyfat 0.9 g
  • protein 31.3 g
  • carbohydrate 50.7 g
  • fiber 2 g
  • cholesterol 91 mg
  • iron 4 mg
  • sodium 446 mg
  • calcium 79 mg

How to Make It

  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.