Ok, so I made this one and the hubs said it was better than anything he’s ever had in an Italian restaurant in Boston’s North End or New York’s Little Italy.  Don’t mean to toot my own horn here, but…BEEP BEEP!

Serves: 4  Prep Time: 5 minutes Cook time: 40 minutes

6 veal cutlets pounded thin

½ cup flour

S&P

1      T extra virgin olive oil

1 T butter

8 oz mushrooms, sliced

2      shallots sliced

2 cloves garlic minced

¼ cup white wine

1 14 oz can chopped tomato

1 t dried oregano

1 T capers

chopped Italian parsley

Preheat the oven to 375 degrees.  Put a large skillet over medium high heat.  While the skillet gets hot, season the veal with salt and pepper then dredge it in flour.  Be sure to shake off the excess flour.  When the pan is hot add 1 T of olive oil.  Working in batches, add three cutlets to the pan.  Allow to brown on one side (about 4 minutes) then flip and allow the other side to brown.  Once browned remove from pan and put them in a 13×9 baking dish.  Add another T of olive oil if necessary and brown remaining cutlets.

When the second batch of cutlets are done remove them to the baking dish and set aside.  Add butter to the pan and toss in your mushrooms and shallots.  Cook until soft, about 8 minutes.  Toss in the garlic and cook for an additional minute.  Deglaze the pan with the white wine being sure to scrap up all the good browned bits on the bottom of the pan.  That’s where all your flavor gets stuck.  Seaon with S&P and dried oregano.  Pour in your tomato and capers.  Let simmer for a few minutes then pour over the top of your veal.

Transfer to the oven and allow to cook through, for 20-25 minutes.  Sprinkle with chopped parsley and serve.