Veal cutlets with olive, tomato and anchovy sauce

Recipe by JustJanS
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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