(
Prep Time: 5 minutes
Cook Time: 8 minutes
Ingredients:
- 1 to 1 1/2 pounds veal cutlets, about 1/4 inch thick
- Salt and pepper
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- **Sauce**
- 3 medium cloves garlic, finely minced
- 1 tablespoon fresh chopped basil or 1 teaspoons dried leaf basil
- 1 can (14.5 ounces) diced tomatoes
- 3/4 cup heavy cream
- 2 to 3 tablespoons dry white wine, optional
- Salt and pepper, to taste
Preparation:
In a large skillet heat olive oil. Saute the cutlets in the hot oil for about 1 1/2 to 2 minutes on each side, or until nicely browned. Add garlic and continue cooking for 1 minute. Add basil and tomatoes, bring to a simmer. Add cream and wine and heat through. Taste and add salt and pepper, as needed.
Serves 4.
More Veal Recipes
Easy Veal Stew
Veal Scaloppine
Veal Cutlets in Mushroom Sauce
Veal Parmesan with Spaghetti
Hungarian Veal Bake
Veal Chops Parmesan
Veal Chops with Mushrooms
Veal Patties
Veal Scaloppini
Wiener Schnitzel
Veal Chops
Veal Paprika with Sour Cream
Lemon Veal Piccata
Veal and Peppers
Veal Marsala Recipe
Veal Parmesan
Veal with Mushrooms
Veal Cutlets in Cream
Roast Veal with Mushrooms
Veal Stroganoff Stew Crockpot
Polynesian Veal
Slow Cooked Veal Roast
Veal Recipes
Veal Chops
Veal Cutlets and Scallops
Beef Recipes Index
Ground Beef Recipes Index
Crockpot Beef Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
