Sauteed Veal Cutlets With Sun Dried Tomato Puree Recipes

VEAL CUTLETS WITH TOMATO AND BASIL SAUCE

Veal Cutlets with Tomato and Basil Sauce image

Provided by Bettina Ciacci

Categories Beef Herb Tomato Sauté Veal Spring Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 pound veal cutlets (about 8 small)
All purpose flour
6 tablespoons (about) olive oil
4 large garlic cloves, chopped
2 14 1/2- to 15-ounce cans diced tomatoes in juice
1/4 cup (packed) chopped fresh basil
2 tablespoons chopped Italian parsley
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
8 ounces mozzarella cheese, thinly sliced

Steps:

Sprinkle veal with salt and pepper; dust with flour to coat lightly. Heat 4 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and sauté until brown, about 2 minutes per side. Transfer veal to plate. Add remaining 2 tablespoons olive oil to same skillet. Add garlic and sauté until fragrant, about 30 seconds. Add tomatoes with juices, basil, parsley, oregano and dried red pepper. Bring sauce to boil. Reduce heat to medium-low; simmer until flavors blend and sauce thickens slightly, scraping up browned bits, about 8 minutes. Season with salt and pepper. Arrange cutlets atop sauce. Top each with cheese. Cover; simmer until veal is tender and cheese melts, about 5 minutes.

SUN-DRIED TOMATO PUREE

Sun-Dried Tomato Puree image

Provided by Food Network

Time 20m

Number Of Ingredients 9

Ingredients

12 dried sun-dried tomatoes
Water to cover
2 garlic cloves
1/2 cup extra virgin olive oil
Salt and pepper
2 dozen small oil or salt-cured black olives, pitted and chopped
Anchovies, minced or anchovy paste
Capers, drained and roughly chopped
Dried or fresh herbs like thyme, rosemary or basil

Steps:

Cover dried tomatoes with water and bring to a simmer. Turn off heat. Let cool down in liquid to plump up tomatoes. Drain well and set in food processor with garlic and olive oil Puree until you have a smooth mixture but one which still has texture. Season to taste with salt and pepper. Incorporate additions if you wish, or leave that to last minute. Store as is (or incorporate additions) in the freezer or transfer to a jar and cover the top with a film of olive oil.

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