Vegetable-Stuffed Veal Cutlets in Wine Reduction Sauce

Ingredients

• 1 tablespoon Bartenura Olive Oil
• 1 medium onion, diced
• 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
• 2 zucchini, peeled and diced
• 1/2 a red pepper, diced
• 1/2 yellow pepper, diced
• 2 tablespoons potato starch
• 1 egg white
• 1/2 teaspoon salt
• dash black pepper
• 1 and 1/2 pounds veal cutlets
• 1/2 tablespoon olive oil
• 4 shallots, diced
• 1 box crimini mushrooms, sliced
• 1 cup Alfasi Cabernet Sauvignon or other semi-dry dark red wine
• 2 cups Manischewitz Chicken Broth or other chicken soup
• 1 teaspoon potato starch
• 1 garlic clove, crushed or 1 cube Gefen Frozen Garlic