Veal with Tomato and Basil

• FAST
• HEALTHY

Ingredients

1. Eight 2-ounce veal scaloppine, pounded 1/4 inch thick
2. Salt and freshly ground pepper
3. Olive oil cooking spray
4. 4 medium plum tomatoes—peeled, seeded and finely chopped
5. 1 3/4 cups low-sodium nonfat chicken broth
6. 2 tablespoons veal demiglace (see Note)
7. 1/4 cup balsamic vinegar
8. 2 tablespoons crème fraîche
9. 1/2 cup packed basil leaves, finely chopped

1. Season the veal with salt and pepper. Grease a large nonstick skillet with olive oil cooking spray, and heat. Add as many scaloppine as will fit in a single layer and cook over moderately high heat until lightly browned, about 30 seconds per side; transfer to a plate. Repeat with the remaining scaloppine.
2. Add half the tomatoes to the skillet. Cook over moderately high heat for 2 minutes. Stir in the broth and demiglace and cook for 5 minutes. Add the vinegar; cook 5 minutes longer, stirring occasionally. Whisk in the crème fraîche and cook until reduced by one-third, about 7 minutes. Season with salt and pepper.
3. Add the veal and 1/4 cup of the basil to the skillet and cook over low heat until the meat is warmed through and basted with the sauce. Transfer the veal to a platter or plates and pour the sauce on top. Sprinkle with the remaining tomatoes and basil and serve.