Veal Rolls With Basil

Ingredients

• 1-1/2 lbs. veal cutlets
• 2 tsp. salt
• 1/4 cup all-purpose flour
• 1/4 cup Bertolli® Classico™ Olive Oil
• 2 large onions, cut into wedges
• 3 cloves garlic, finely chopped
• 1/2 cup dry white wine or chicken broth
• 1/4 tsp. freshly ground black pepper
• 1 cup fresh basil leaves, cut into very thin strips
• 8 medium very ripe tomatoes, quartered

Directions

1. Season veal with salt; roll up and secure with wooden toothpicks. Cut each roll in half crosswise, then lightly dust in flour.
2. Heat Olive Oil in 12-inch skillet over medium-high heat and brown veal, about 5 minutes. Remove veal from skillet; set aside.
3. Cook onions in same skillet, stirring occasionally, 6 minutes or until onions are golden. Stir in garlic and cook 30 seconds. Add wine and pepper and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes or until liquid is reduced by half. Return veal rolls to skillet. Add 1/2 cup basil and simmer covered 20 minutes. Stir in tomatoes and remaining 1/2 cup basil. Simmer covered 20 minutes or until veal is tender. To serve, arrange veal on serving platter; remove toothpicks. Garnish, if desired, with fresh basil leaves.