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 Shredded Brussels Sprouts

Recipe courtesy of Ina Garten

Veal Milanese

Recipe courtesy of Giada De Laurentiis

Chicken Cutlets with Spicy Arugula

Recipe courtesy of Valerie Bertinelli

Saltimbocca Veal Cutlet Sandwich

Recipe courtesy of Nadia G

Veal Chop Cutlet Florentine

Recipe courtesy of DiGiorgio's Cafe Largo

Wiener Schnitzel (Breaded Veal Cutlets)

Recipe courtesy of Food Network Kitchen

Sauteed Turkey Cutlets with Avocado Sauce

Recipe courtesy of Aida Mollenkamp

Sauteed Veal Medallions with Sage and Mushrooms

Recipe courtesy of Michael Lomonaco

Pork Loin Cutlet with Sauteed Persimmons and Barley Risotto

Recipe courtesy of Roger Mooking

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking