Veal Cutlets Italian Style

• 1/4 cup pine nuts
• 2/3 cup packed fresh basil
• 1/4 cup grated parmesan cheese
• 1 garlic clove, crushed
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 lb veal, sliced 1/4 inch
• 1/4 lb Fontina cheese, sliced thinly
• 2 small tomatoes, sliced
• 1/8 teaspoon coarse black pepper

1. In a food processor blend pine nuts and basil leaves.
2. Add parmesan, garlic, olive oil, and salt.
3. Blend until smooth and set aside.
4. In large skillet heat olive oil on medium - high. Brown both sides of veal.
5. Turn heat off and leave cutlets in skillet.
6. Spoon pesto sauce on veal and top with Fontina cheese, tomatoes, and black pepper.
7. Turn heat to low and cover until cheese melts and veal is fully cooked.

nuts, fresh basil, parmesan cheese, garlic, olive oil, salt, olive oil, veal, cheese, tomatoes, coarse black pepper

Taken from www.food.com/recipe/veal-cutlets-italian-style-184478 (may not work)