1 lb. veal cutlets
1/2 lb. shallots - peeled and left whole
2 large portabello mushrooms - sliced
1/4 lb. button mushrooms - sliced
1/4 lb. oyster mushrooms - halved if large
1 16 oz. tin chopped tomatoes
1/2 cup white wine
1 cup chicken broth / water
1 cup all purpose flour
1/2 tsp. ground cinnamon
2 lg. sprigs fresh thyme
2 cloves garlic- minced
Pre-heat oven 350 degrees
Begin by sauteing your mushrooms in 2 tbsps. olive oil in a medium hot saute pan for 5 mins, mixing occasionally. It might look like too much oil but the mushrooms will soak it up. Add in your garlic and saute for another 3-4 mins. You'll find some water will come out of the mushrooms so keep cooking 'til it's almost evaporated. Add in your wine and let it reduce for 2 mins. Add your tomatoes, thyme and whole shallots. Reduce the heat to a simmer and cook for 10 - 15 mins.
While the sauce is cooking, mix your flour and cinnamon with a sprinkle S&P. You're going to dredge or coat the veal in the flour mixture, sprinke off any excess. In a medium hot saute pan sear both sides 'til golden in 1 tbsp. olive oil. Do these in batches, maybe 2 at a time so the pan holds it's heat. You also want to wipe out the pan with a dry towel after each time you saute so the leftover flour doesn't burn. Once golden on each side set on some paper towel to drain.
To finish, put your mushroom mixture in an oven proof dish and lay your veal in and around. You want the veal to absorb the flavors so mix them in the sauce. Add 1 cup chicken broth and cover with foil. Pop it in the oven for approx. 1 hour. Check them after 30 mins to see if there's enough liquid. If you think it looks dry and more broth or water. You want the veal to be so tender it almost falls apart. You'll love the cinnamon flavor that comes through, not too over-powering I think. Wanted to squeeze one last recipe in before the end of the month, job done!