Sauteed Veal Cutlets with Sun-Dried Tomato Puree
- 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
- 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, flour, salt, sage, olive oil, butter, white wine, beef broth, tomato puree, sage
Taken from www.foodnetwork.com/recipes/sauteed-veal-cutlets-with-sun-dried-tomato-puree-recipe.html (may not work)