Veal Cutlets with Tomato Cream Sauce
Serves 4
Have you ever spent the greater portion of a day trying to decide what to make when you did not plan ahead but knew you wanted to make something special? That is what happened the day I created this veal cutlet recipe with tomato sauce enriched with a little cream. It is a quick, easy, delicious and elegant main dish that is perfect for entertaining or any special occasion dinner. As with most recipes calling for cutlets, you can use veal, pork or even chicken interchangeably. However, veal is the ultimate choice. This recipe can easily be halved or doubled.
Ingredients
- 1 pound veal cutlets, pounded very thin
- 1/2 cup all-purpose flour for dredging, seasoned with salt and pepper
- 1 egg, beaten with a little water
- 1 cup dry breadcrumbs, seasoned with basil and parsley
- 1/4 cup olive oil, more if needed
- 1 cup coarsely chopped green peppers
- 6 large cloves garlic, minced
- 2 cups chopped fresh tomatoes (can use canned dice tomatoes, drained)
- 1 tablespoon dried basil
- Salt and pepper to taste
- 1/2 cup dry red wine
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Freshly grated Parmesan cheese
Place the flour and bread crumbs on individual plates or waxed paper. Dip the cutlets first into the flour, then the beaten egg and finally, the bread crumbs. Place on baking rack and let set about 15 minutes in the refrigerator. This will help the coating adhere when frying.
Heat a large skillet over medium-high heat. Add enough olive oil to generously cover the bottom of the pan, then fry the cutlets, in batches if necessary, until browned, about 2 minutes per side. Remove and keep warm in a preheated 250° F. oven.
Meanwhile, make sauce. Sauté the peppers over medium-high heat in the same pan for about 3 minutes, adding more oil if needed. Add the garlic and stir. Add the tomatoes, basil, salt and pepper and turn to high heat. Sauté until the tomatoes break down. Add the wine and reduce slightly. Finally, add the cream and parsley. Cook another 2 minutes or so, until desired consistency. Gently crush the tomatoes with the back of a spoon to release additional juices. To serve, place the cutlets on individual serving plates, spooning some sauce on top and along side. Top each with a little Parmesan cheese or pass separately.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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