Veal cutlets with olive, tomato and anchovy sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
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. 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 |
Directions:
1. Sauce: Heat the oil over a low to medium heat, and cook the garlic for 1 minute, stirring constantly.
2. Add the tomatoes, increase the heat and cook until the mixture is reduced by half, about 5 minutes.
3. Lower the heat, add the remaining sauce ingredients and cook for another 3 minutes.
4. Set aside and keep warm.
5. 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.
6. 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.
7. Any remaining sauce can be frozen for later use.
|
|