Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  olive oil
  2              large  clov  garlic -- chopped
     3/4      teaspoon  chopped fresh rosemary
  12            ounces  mushrooms -- sliced
  12            ounces  plum tomatoes -- seeded, chopped
  1              pound  thin veal cutlets
                        all-purpose flour
  1                cup  canned low-salt chicken broth
     1/2           cup  dry white wine

Preparation:

Heat 2 tablespoons oil in heavy large saucepan over medium high heat. Add garlic and rosemary, stir 30 seconds. Add mushrooms. Cover pan and cook 5 minutes, stirring occasionally. Uncover and saute until mushrooms are golden brown, about 5 minutes.longer. Add tomatoes and cook until softened, about 5 minutes, set aside. Sprinkle veal with salt and pepper. Dust with flour.heat 1 tablespoon of oil in heavy large skillet over medium high heat. Add half of veal. Saute until brow and cooked through, about 2 minutes per side. Transfer veal to platter, tent with foil to keep warm. Repeat with remaining 1 tablespoon oil and veal. Add broth and wine to same skillet. Boil until reduced to half, scraping up browned bits, about 4 minutes. Add mushroom mixture and stir to blend. Season sauce to taste with salt and pepper, spoon over veal and serve.

Nutritional Information:

176 Calories (kcal); 14g Total Fat; (75% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 12mg Sodium