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Garnish veal with chopped parsley and extra-virgin olive oil
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For the basic: In 12-inch saute pan, heat the olive oil over high heat until hot, but not smoking.
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While the oil heats, salt and pepper both sides of each veal cutlet.
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Dredge through the flour, shaking to remove any excess flour.
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Place the floured cutlets in the pan and fry until golden brown on one side, about 5 minutes.
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Flip the cutlets over, and pour in the wine.
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Continue cooking until almost all of the wine has evaporated and a thick gravy-like sauce has formed.
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Garnish veal with chopped parsley and extra-virgin olive oil
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For the variations:
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For number 1: Prepare the saute pan and the cutlets as described above.
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When the pan is hot, add the floured cutlets in 1 layer.
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Cook until golden brown, about 5 minutes.
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Flip the cutlets over, pour in the white wine, and add the capers and lemon zest.
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Continue cooking until the wine has evaporated and a thick gravy-like sauce has formed.
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Serve hot with lemon wedges.
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Garnish veal with chopped parsley and extra-virgin olive oil.
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For number 2: Prepare the pan and the veal cutlets as described above.
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When the pan is ready, add the sage leaves, pushing them around to infuse the oil with their flavor.
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The sage will become lightly fried.
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Remove the sage leaves and set them aside for garnish.
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Add the mushrooms and saute until beginning to brown, about 5 minutes.
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Add the floured cutlets and cook until golden brown on one side, about 5 minutes.
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Flip the cutlets over, and add the wine.
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Continue cooking until the wine has evaporated and a thick gravy-like sauce has formed.
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Top with sage leaves.
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Garnish veal with chopped parsley and extra-virgin olive oil.
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For number 3: Prepare the saute pan and the cutlets as described above.
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When the pan is ready, add the cutlets in a single layer.
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Cook until golden brown on 1 side, about 5 minutes.
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Flip the cutlets over.
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Add the basic tomato sauce and the wine.
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Continue cooking over high heat until the sauce has reduced some and the cutlets are cooked through, about 7 minutes.
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Remove the cutlets to heated dinner plates.
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Spoon some of the sauce over the cutlets and top with grated Parmesan, to taste.
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Garnish veal with chopped parsley and extra-virgin olive oil.
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1/4 cup extra-virgin olive oil
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1 Spanish onion, chopped in 1/4-inch dice
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4 garlic cloves, peeled and thinly sliced
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3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
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1/2 medium carrot, finely shredded
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2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
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Salt
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In a 3-quart saucepan, heat the olive oil over medium heat.
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Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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Add the tomatoes and juice and bring to a boil, stirring often.
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Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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Season with salt and serve.
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This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
