When we want veal for dinner, this is my go to recipe ~ it’s quick and easy ~ a delicious entrée.
I slightly adapted an Epicurious recipe. The main difference is in the cheese. I topped the veal with grated Parmesan before serving, while the original recipe calls for topping the veal with slices of Mozzarella cheese, and allowing it to melt before serving.
The dried red pepper gives it zip, and you may like adding red wine as a deglazer after the veal is sautéed. Serve it with angel hair pasta and a little mesclun salad, and there you have a complete scrumptious meal!
Veal Cutlets with Tomato and Basil
1 pound veal cutlets
1-2 tablespoons olive oil
Non-stick olive oil cooking spray
Salt and pepper, to taste
4 garlic cloves, chopped
2 (15-ounce) cans diced tomatoes, in juice
¼ cup (packed) chopped fresh basil
2 tablespoons chopped parsley
1 teaspoon dried oregano
½ teaspoon crushed red pepper
Freshly grated Parmesan cheese
Heat oil in skillet over medium-high heat.
Dust veal with flour and sprinkle with salt and pepper.
Sauté until brown, about 2 minutes.
Transfer veal to a plate and keep warm.
If needed, coat skillet with cooking spray.
Add garlic and sauté for a minute or so.
Stir in tomatoes and next 4 ingredients; bring to a boil.
Reduce heat to medium-low.
Simmer until flavors blend and sauce thickens slightly, about 8 minutes.
Top with cutlets and allow to simmer until veal is tender.
Arrange veal over tomato mixture on a platter.
Sprinkle with Parmesan.