Quick Veal Cacciatore

1/3 cup all-purpose flour
Four 4-oz. veal cutlets, pounded 1/4 inch thick
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
1 small yellow onion, chopped
2 medium cloves garlic, minced
8 oz. sliced cremini mushrooms (3-1/2 cups)
1 cup canned diced tomatoes with juices
1/2 cup dry white wine
1-1/2 tsp. chopped fresh rosemary

Put the flour in a wide shallow bowl. Season the cutlets all over with 1 tsp. salt and 1 tsp. pepper. Dredge in the flour and shake off any excess.

Heat the oil in a 12-inch skillet over medium-high heat until shimmering hot. Working in batches if necessary, cook the cutlets until dark golden-brown, 1 to 2 minutes per side. Transfer to a large plate as they finish.

In the same skillet over medium heat, melt the butter. Add the onion and garlic and cook, stirring often, until softened, about 3 minutes.

Add the mushrooms and cook, stirring occasionally, until they release their liquid and it reduces to a glaze, about 5 minutes. Stir in the tomatoes, wine, and rosemary. Bring back to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium low and simmer until the sauce is thickened, about 7 minutes. Season to taste with salt and pepper.

Add the cutlets and any accumulated juices to the sauce and cook until heated through, 1 to 2 minutes. Serve immediately.

nutrition information (per serving):
Calories (kcal): 270; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 3.5; Protein (g): 26; Monounsaturated Fat (g): 6; Carbohydrates (g): 10; Polyunsaturated Fat (g): 1.5; Sodium (mg): 480; Cholesterol (mg): 75; Fiber (g): 1;