Veal Cutlets With Tomato And Basil Sauce Food

TOMATO VEAL SCALLOPINI

Tomato Veal Scallopini image

A quick and easy dish with a different take on veal Marsala.

Provided by Ryan

Categories 100+ Everyday Cooking Recipes

Time 50m

Yield 2

Number Of Ingredients 9

Ingredients

⅓ cup all-purpose flour
1 pound veal cutlets, pounded thin
1 tablespoon olive oil
1 tablespoon butter
½ cup seeded and chopped tomato
½ cup Marsala wine
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil
2 cloves garlic, crushed

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Place flour in a shallow dish. Gently press veal into flour, shaking off excess.
Heat olive oil and butter in a large skillet over medium heat; pan-fry veal in batches until just browned, 3 to 5 minutes on each side. Transfer veal to a large baking dish. Pour tomatoes and Marsala wine over veal and sprinkle with Parmesan cheese, basil, and garlic.
Bake in preheated oven until veal is no longer pink in the center, about 30 minutes.

Nutrition Facts : Calories 503.9 calories, Carbohydrate 27.4 g, Cholesterol 135.5 mg, Fat 22.8 g, Fiber 1.2 g, Protein 29.8 g, SaturatedFat 8.9 g, Sodium 225.3 mg, Sugar 6.1 g

VEAL CUTLETS WITH OLIVE, TOMATO AND ANCHOVY SAUCE

Veal cutlets with olive, tomato and anchovy sauce image

This was in this mornings AGE weekend magazine. We can get lovely veal cutlets at the supermarket right now, and we love all the other flavours in this, so this will be dinner tomorrow night! I'd like to add, I made this and found it to be excellent.

Provided by JustJanS

Categories Veal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 (800 g) can peeled tomatoes or 800 g vine-ripened tomatoes, peeled and de-seeded
20 black olives, stoned and chopped
8 anchovy fillets, drained and chopped
2 tablespoons chopped flat leaf parsley
1 teaspoon capers, rinsed (optional)
6 veal cutlets
2 tablespoons olive oil
10 basil leaves, finely shredded
1 tablespoon chopped flat leaf parsley

Steps:

Sauce: Heat the oil over a low to medium heat, and cook the garlic for 1 minute, stirring constantly.
Add the tomatoes, increase the heat and cook until the mixture is reduced by half, about 5 minutes.
Lower the heat, add the remaining sauce ingredients and cook for another 3 minutes.
Set aside and keep warm.
Cutlets: Heat the oil over a medium heat, and cook the cutlets for 3-4 minutes each side; cook for a further 2-3 minutes if you prefer the meat well done.
Place the cooked cutlets onto warmed serving plates, stir the basil and and parsley through the sauce and spoon a little over and around each cutlet.
Any remaining sauce can be frozen for later use.

Nutrition Facts : Calories 134.9, Fat 11.4, SaturatedFat 1.6, Cholesterol 4.5, Sodium 331.7, Carbohydrate 6.8, Fiber 2.3, Sugar 3.5, Protein 3.1

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