Harvest Garden Veal

SERVES: 4

COOK TIME: 15 Min

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 pound 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.

Notes

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.