VEAL CUTLETS WITH OLIVE, TOMATO AND ANCHOVY SAUCE

Veal cutlets with olive, tomato and anchovy sauce image

Provided by JustJanS

Categories Veal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

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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