Harvest Garden Veal
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
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.
LATEST TV RECIPE & VIDEO
This pound cake will certainly brighten up your day! From the fresh aroma of it baking to the first forkful of lemony bliss, our Lemon Poppy Seed Pound Cake is a real delight. This pound cake is summer-perfect and ready to be brought along to all of your picnics and potlucks!