1 lb. veal or chicken cutlets (I used chicken), pounded and lightly floured
4 tbsp. Madeira wine (I used Holland House White cooking wine with lemon)
1 c. chicken broth
Olive oil
Julienned carrots and zucchini
2 cloves garlic, crushed
Fresh Mozzarella, cut in chunks (I used about 8 oz.)
2 tbsp. tomato sauce (I used Hunts)
1/2 tsp. fresh oregano
1 tsp. fresh basil

Heat the oil in a saute pan. Add garlic. Quickly saute the veal on both sides. Add basil, oregano, salt, pepper, wine, chicken broth, tomato sauce, and julienne vegetables. Cover and cook about 10-15 minutes over a low flame until vegetables are cooked. Before serving, add Mozzarella.