Best 5 Veal Cutlets With Tomato And Basil Sauce Recipes

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In the realm of culinary creations, where flavors dance upon the palate like graceful ballerinas, there exists a masterpiece that tantalizes the senses and captures the essence of rustic Italian charm: veal cutlets with tomato and basil sauce. Picture tender veal cutlets, seared to perfection, enveloped in a vibrant sauce alive with the sweetness of tomatoes, the aromatic allure of basil, and a symphony of herbs and spices. This delectable dish, brimming with Mediterranean sunshine and the warmth of familial love, is an ode to the simple yet profound beauty of Italian cuisine. Join us on this culinary journey as we explore the secrets behind crafting the ultimate veal cutlets with tomato and basil sauce, a dish that will transport you to the heart of Italy with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTEED VEAL CUTLETS WITH SUN-DRIED TOMATO PUREE



Sauteed Veal Cutlets with Sun-Dried Tomato Puree image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 veal cutlets
Flour for dredging
Salt and pepper to taste
4 fresh sage leaves, minced
2 tablespoons olive oil
1 tablespoon butter
1/2 cup dry white wine
2/3 cup beef broth
1/2 cup sun-dried tomato puree
Fresh sage leaves for garnish

Steps:

  • Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves.

VEAL CUTLETS WITH TOMATO AND BASIL SAUCE



Veal Cutlets with Tomato and Basil Sauce image

Provided by Bettina Ciacci

Categories     Beef     Herb     Tomato     Sauté     Veal     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 pound veal cutlets (about 8 small)
All purpose flour
6 tablespoons (about) olive oil
4 large garlic cloves, chopped
2 14 1/2- to 15-ounce cans diced tomatoes in juice
1/4 cup (packed) chopped fresh basil
2 tablespoons chopped Italian parsley
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
8 ounces mozzarella cheese, thinly sliced

Steps:

  • Sprinkle veal with salt and pepper; dust with flour to coat lightly. Heat 4 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and sauté until brown, about 2 minutes per side. Transfer veal to plate. Add remaining 2 tablespoons olive oil to same skillet. Add garlic and sauté until fragrant, about 30 seconds. Add tomatoes with juices, basil, parsley, oregano and dried red pepper. Bring sauce to boil. Reduce heat to medium-low; simmer until flavors blend and sauce thickens slightly, scraping up browned bits, about 8 minutes. Season with salt and pepper. Arrange cutlets atop sauce. Top each with cheese. Cover; simmer until veal is tender and cheese melts, about 5 minutes.

VEAL CUTLETS WITH MUSHROOMS AND TOMATOES



Veal Cutlets with Mushrooms and Tomatoes image

Categories     Mushroom     Tomato     Sauté     Veal     White Wine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

4 tablespoons olive oil
2 large garlic cloves, chopped
3/4 teaspoon chopped fresh rosemary
12 ounces mushrooms, sliced
12 ounces plum tomatoes, seeded, chopped
1 pound thin veal cutlets
All purpose flour
1 cup canned low-salt chicken broth
1/2 cup dry white wine

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add garlic and rosemary; stir 30 seconds. Add mushrooms. Cover pan and cook 5 minutes, stirring occasionally. Uncover and sauté until mushrooms are golden brown, about 5 minutes longer. Add tomatoes and cook until softened, about 5 minutes. Set aside.
  • Sprinkle veal with salt and pepper. Dust with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of veal. Sauté until brown and cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining 1 tablespoon oil and veal.
  • Add broth and wine to same skillet. Boil until reduced by half, scraping up browned bits, about 4 minutes. Add mushroom mixture and stir to blend. Season sauce to taste with salt and pepper; spoon over veal and serve.

VEAL CUTLETS WITH OLIVE, TOMATO AND ANCHOVY SAUCE



Veal cutlets with olive, tomato and anchovy sauce image

This was in this mornings AGE weekend magazine. We can get lovely veal cutlets at the supermarket right now, and we love all the other flavours in this, so this will be dinner tomorrow night! I'd like to add, I made this and found it to be excellent.

Provided by JustJanS

Categories     Veal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

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

VEAL WITH TOMATOES, OLIVES AND LEMON



Veal With Tomatoes, Olives and Lemon image

This Roman dish is simple to prepare and takes little time, perfect for a spring dinner party or a weeknight dinner for a family. Make sure the veal is pounded thin, and cook each side until just brown. Serve it warm, with a salad and a good crusty baguette. (The New York Times)

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Extra virgin olive oil as needed
1 teaspoon minced garlic
2 cups chopped tomatoes (canned are fine; drain them first)
Salt and pepper
1 cup mixed good olives
8 to 12 thin slices veal, preferably from the leg, pounded slightly until less than 1/4-inch thick
Flour for dredging
1 lemon, thinly sliced
Chopped fresh parsley leaves for garnish

Steps:

  • Heat oven to 200 degrees. Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper. Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
  • Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat. Sprinkle veal with salt and pepper, then dredge it in flour. Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less. Remove to a plate, and keep warm in oven while sautéing remaining slices.
  • Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top. Sprinkle with parsley, and serve.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 370 milligrams, Sugar 2 grams

Tips:

  • For the best flavor, use fresh, ripe tomatoes for the sauce.
  • If you don't have fresh basil, you can use 1 teaspoon of dried basil.
  • Season the veal cutlets with salt and pepper before cooking.
  • Cook the veal cutlets over medium heat so that they don't overcook.
  • Serve the veal cutlets with the tomato and basil sauce, mashed potatoes, and green beans.

Conclusion:

Veal cutlets with tomato and basil sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The veal cutlets are tender and flavorful, and the sauce is rich and savory. This dish is sure to please everyone at your table.

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