Veal Cutlets with Tomato and Basil



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



Ingredients:



1 pound veal cutlets

Flour

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



Method:



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.

4 servings





ENJOY!






17 comments:

  1. What beautiful plate Pam and I love basil is te best of spring-summer:)

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  2. In Greece we eat veal rather than beef and this is one delicious recipe Pam!

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  3. I had not seen veal for sale for ages but I have seen quite a bit about recently. Yum Yum. Have a good week. Diane

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  4. Gosh how I miss veal chops. I hardly ever see them anymore. I'm jealous :)
    Sam

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  5. Sounds wonderful Pam. I have not had veal cutlets in ages.
    This is a very comforting recipe. I would also like some crusty bread to dip in the sauce.
    Blessings dear. Catherine xo

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  6. I'm with Catherine--pass some Italian bread to sop up some of that delicious sauce with!!

    Best,
    Bonnie

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  7. How delicious! Thanks for sharing!

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  8. Pam, I have not prepared veal in a while either but this lovely recipe might just change that - what a wonderful tomato sauce on top of that nice veal!

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  9. Good looking meal Pam. I can't remember the last time I ate green onions as a side dish, but they were a regular in my younger days.

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  10. Pam, Great looking meal! I can't remember the last time we had veal at home... Thanks for the recipe! Take Care, Big Daddy Dave

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  11. I'm not friend of veal (can't cook it well), but this looks so delicious!

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  12. Very few, almost no, markets in my area have veal in their meat case. My mom cooked it all the time and made some of my favorite dishes with it. I'm sure the sauce will be delicious on chicken or pork cutlets too.

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  13. Oh yes, this is one scrumptious meal! It looks delicious!

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  14. Looks very good though I hardly cook & eat veal ~ Thank for the lovely recipe ~

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  15. Really yummy! Would like to try it right now :)

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  16. YUM!!! I haven't had veal in years.. but it reminds me of being a kid! My mom would make veal from time to time and this is pretty much how she made it!
    Hope all is well for you :)

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“He shoveled the bacon out on a plate and broke the eggs in the hot grease, and they jumped and fluttered their edges to brown lace and make clucking sounds.”

~ John Steinbeck, East of Eden



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