Drowned Veal

(Vitello Affogato)

Ingredients

Serves: 4

• 3 Fresh Garlic Cloves

• 3 Tbsp. Olive oil

• 8 Veal Cutlets (Can substitute Chicken Breast) – pound thin

• 1/2 Cup Dry White Wine

• 1 Tbsp. Porcini Powder (optional)

• 1/2 lb. Sliced Wild Mushrooms – any combination

• 1 Tbsp. Fresh Thyme leaves – chopped

• 1 Tbsp. Fresh Sage Leaves – chopped

• 1 14 oz. Can Chopped tomatoes

• 1 Tsp. Tomato Paste

• Salt and Pepper to taste.

Instructions

1. Lightly saute garlic cloves in oil for just a minute

2. Brown veal cutlets in this same oil for just a few minutes – just brown quickly on each side.

3. Add the wine and porcini powder if using it and cook at a strong simmer for another minute.

4. Add the mushrooms, thyme, sage, tomatoes and paste.

5. Stir well to combine – then cover and simmer on low for about 45 minutes. The sauce should thicken. Add a little water if too thick.

6. Taste for seasoning and add salt and pepper as needed

7. Remove the garlic cloves before serving.

8. Garnish with fresh sage leaves.