Sauteed Veal Cutlets with Sun-Dried Tomato Puree

1. 1

   Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage.

2. 2

   In large skillet set over moderately high heat and heat the oil and butter until hot.

3. 3

   Add the veal cutlets and cook them for 2 minutes on each side or until just cooked.

4. 4

   Transfer the veal to a plate.

5. 5

   Add the wine to the skillet and reduce it by half.

6. 6

   Add the broth and tomato puree and bring to a simmer.

7. 7

   Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through.

8. 8

   Transfer to a serving platter and garnish with the fresh sage leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.