Ingredients

　　Four 5-ounce veal cutlets

　　1/4 cup stone-ground whole-wheat flour

　　1 tablespoon olive oil

　　1 tablespoon butter

　　1 medium tomato, seeded and chopped

　　1 cup sliced white button mushrooms

　　1/2 cup dry white wine

　　1/2 teaspoon salt

　　1/4 teaspoon ground black pepper

　　Using a metal mallet or a meat tenderizer, pound the cutlets to a thickness of less than 1/8 inch. Put the flour on a plate and dredge the cutlets in it, shaking off excess flour. Preheat a large nonstick skillet over medium heat. Add the oil and butter. When the butter has melted, add the cutlets, cook for 1 minute a side, and remove to a plate. Add the tomatoes and mushrooms to the skillet and cook, stirring constantly, until browned, 1 to 2 minutes. Add the wine and cook for 30 seconds to allow the alcohol to evaporate. Plate the cutlets, spoon the sauce on top, and sprinkle with salt and pepper.

　　Cooks' Note

　　Choose veal cutlets that are creamy white rather than dark pink; the lighter the meat, the more tender. The texture should be firm and smooth, not mushy.

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