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

How to Make It

Step 1

Place veal between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin.

Step 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.

Step 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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