Hazelnut Herb Cutlet Scaloppini with Mushrooms, Lemon & Rosemary

This is an elegant, zesty entree that is very easy and quick to prepare. In Italy it would be eaten with crusty bread, but North Americans might prefer steamed rice, orzo or flat semolina pasta.

Ingredients
8 Field Roast Hazelnut Herb Breaded Cutlets (thawed)
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
1/2 cup dry white wine (can be dealcoholized)
1 cup vegetarian “chicken-style” broth
grated zest of 1 organic lemon
2 tablespoons fresh lemon juice
salt and freshly ground black pepper

Directions
In a large, heavy nonstick skillet, heat the olive oil over medium-high heat. Brown the cutlets in the hot oil until golden on both sides.   Remove the cutlets from the pan and add the mushrooms, garlic and rosemary and simmer for a few minutes, until the mushrooms start to wilt. Add the wine down cook down thickens a bit.

Now add the broth and lemon zest. Keep stirring with a wooden spoon over high heat until a nice sauce forms. Quickly stir in the lemon juice. Taste for salt and grind pepper over the dish to taste.

Place 2 cutlets on each warmed plate and arrange some of the mushrooms over each serving, then evenly drizzle on the remaining sauce. Serve hot. Serves 8