Ingredients:

1½ lb Boneless Veal Round Steak, 750g cut ½ inch thick 12mm
1 tbsp olive oil 15ml
to taste: salt and pepper
1/3 cup dry white wine 80ml
½ lb button mushrooms, halved (quartered if large) 250g
2 medium tomatoes, seeded and diced (about 2 cups)
1/3 cup thinly sliced fresh basil 80ml

Instructions

Cut Veal Round Steak into six pieces.Using meat mallet, pound to ¼ inch thick. (6.5mm).Heat oil in a 12 inch (30cm) non stick skillet.Add veal, a few pieces at a time, and brown on both sides.Remove and keep warm.Return browned veal to skillet.Season with salt and pepper to taste.Cook over medium heat until tender, 4-5 minutes, turning occasionally.Transfer veal to platter keep warm.Add wine and mushrooms to skillet, scraping browned bits from bottom of pan.Cook over medium-high heat, stirring frequently, until mushrooms are tender, about 3 minutes.Add tomato and basil heat through.Spoon vegetable mixture and pan juices over round steak.