Harvest Garden Veal
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Our summer gardens give us an abundance of plump plum tomatoes and a never-ending supply of fresh basil, so why not team them in a yummy veal cutlet recipe? I have! (And with today's super produce availability, it can become a year 'round favorite.)
What You'll Need
- 1/3 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 1/4 pounds veal cutlets, pounded to ½-inch thickness
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 3 plum tomatoes, coarsely chopped
- 2 tablespoons fresh chopped basil
- 1/2 cup dry white wine or chicken broth
What to Do
- In a shallow pan, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix well. Completely coat the veal with the flour mixture.
- In a large skillet, heat the oil over medium heat. Add the garlic and sauté until golden. Add half of the veal and sauté for 4 to 5 minutes or until the veal is lightly browned, turning once. Remove to a covered serving platter and repeat with the remaining veal. Add the tomatoes and basil to the skillet and sauté for 1 to 2 minutes or until the tomatoes soften slightly. Add the wine and the remaining salt and pepper.
- Return the veal to the skillet and cook for 3 to 4 minutes, until the sauce has thickened and the veal is heated through.
Bottled chopped garlic is a nice alternative to minced fresh garlic cloves, so why not keep a jar on hand. It's just one more way to keep things simple.
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