Instructions: Heat oven to warm setting. Cut veal steak into four even pieces; pound to 1/4-inch thickness between 2 pieces of wax paper.

Heat oil in a large skillet over medium-high heat. Brown veal in batches. Return all veal; sprinkle with salt and pepper. Reduce heat to medium and cook 4 to 5 minutes, until tender. Transfer to a platter; place in warm oven.

Add wine and mushrooms to skillet; scraping up browned bits on bottom. Cook, stirring occasionally, 3 minutes, until mushrooms are tender. Add tomato and basil, cook 1 minute more until heated through. Spoon mixture over veal.

This recipe yields 4 servings.

Comments: To thinly slice basil leaves, stack them first, then roll into a cylinder and cut crosswise.

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