Total:
25 min
Active:
5 min
Yield:
4 servings
Level:
None

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Sauteed Cabbage

Recipe courtesy of Ina Garten

Garlic Sauteed Spinach

Recipe courtesy of Ina Garten

Veal Marsala

Recipe courtesy of Giada De Laurentiis

Veal Piccata

Recipe courtesy of Anne Burrell

Veal Parmigiana

Recipe courtesy of Marie Ostrosky

Breaded Chicken Cutlets

Recipe courtesy of Food Network Kitchen

Sauteed Yellow Squash

Recipe courtesy of Rachael Ray

Sauteed Broccoli Rabe

Recipe courtesy of Andrea Curto-Randazzo

Sauteed Sugar Snap Peas

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking