Veal Cutlets With Olive Tomato And Anchovy Sauce Recipes

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VEAL WITH TOMATOES, OLIVES AND LEMON



Veal With Tomatoes, Olives and Lemon image

This Roman dish is simple to prepare and takes little time, perfect for a spring dinner party or a weeknight dinner for a family. Make sure the veal is pounded thin, and cook each side until just brown. Serve it warm, with a salad and a good crusty baguette. (The New York Times)

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Extra virgin olive oil as needed
1 teaspoon minced garlic
2 cups chopped tomatoes (canned are fine; drain them first)
Salt and pepper
1 cup mixed good olives
8 to 12 thin slices veal, preferably from the leg, pounded slightly until less than 1/4-inch thick
Flour for dredging
1 lemon, thinly sliced
Chopped fresh parsley leaves for garnish

Steps:

  • Heat oven to 200 degrees. Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper. Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
  • Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat. Sprinkle veal with salt and pepper, then dredge it in flour. Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less. Remove to a plate, and keep warm in oven while sautéing remaining slices.
  • Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top. Sprinkle with parsley, and serve.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 370 milligrams, Sugar 2 grams

VEAL CHOPS WITH ANCHOVY SAUCE



Veal Chops With Anchovy Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 large veal chops
Flour for dredging
2 tablespoons vegetable oil
1 clove garlic, minced
2 tablespoons butter
4 slices flat anchovy, chopped
2 tablespoons parsley, chopped
Coarse salt and freshly ground pepper

Steps:

  • Wipe the chops dry with paper towels. Dredge with flour.
  • Use two frying pans large enough to hold two chops each comfortably. Heat the oil in each one and fry the chops, turning once, for about seven minutes on each side, or until the outside is brown and the inside pink and juicy.
  • Meanwhile, in a small pan, saute the garlic in the butter until golden but not browned. Stir in the anchovy and parsley and cook for two minutes. Turn off heat and keep warm.
  • When the chops are ready, place them on individual heated plates and spoon some anchovy sauce on each one.

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

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

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

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.

SAUTEED VEAL WITH ROASTED PEPPERS AND ANCHOVY SAUCE



Sauteed Veal with Roasted Peppers and Anchovy Sauce image

Categories     Blender     Fish     Broil     Sauté     Quick & Easy     Veal     Bell Pepper     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 11

For sauce
1 red bell pepper
1 garlic clove
4 flat anchovy fillets
a pinch cayenne
3 tablespoons olive oil
freshly ground black pepper to taste
all-purpose flour for dredging veal
two 1/4-inch-thick veal cutlets (about 10 ounces total), flattened between sheets of plastic wrap
1 tablespoon vegetable oil
1 tablespoon unsalted butter

Steps:

  • Make sauce:
  • Preheat broiler.
  • Quarter bell pepper lengthwise, discarding stem, seeds, and ribs. Put pepper, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skin is blistered and charred, 8 to 12 minutes.
  • Transfer bell pepper to a bowl and let stand, covered, until cool enough to handle. Peel pepper.
  • In a blender purée roasted pepper with remaining sauce ingredients until smooth and add salt to taste, Transfer sauce to a sauceboat.
  • Put flour in a shallow dish. Pat veal cutlets dry and season with salt and pepper. Dredge cutlets in flour, shaking off excess. In a 12-inch non-stick skillet heat oil and butter over moderately high heat until foam subsides and sauté cutlets 1 minute on each side, or until golden and just cooked through.
  • Serve veal with sauce.

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