Veal Cutlets With Creamy Tomato Sauce

by Diana Rattray, October 12, 2017

Veal cutlets make a fast and easy meal with hot cooked angel hair pasta or rice. The cutlets are browned and then finished in a tomato and cream sauce. Basil and garlic flavor the sauce.

Related:
Creamy Veal Marsala

Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes

Ingredients:

1 pound veal cutlets
kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons olive oil
3 medium cloves garlic, finely minced
2 tablespoons dry white wine (optional)
1 can (14.5 ounces) diced tomatoes
1 tablespoon fresh chopped basil or 1 teaspoons dried leaf basil
1/2 cup heavy cream

Instructions:

If the veal cutlets are thick, put them between sheets of plastic food wrap and pound to about 1/8-inch thickness. Sprinkle the cutlets with kosher salt and ground black pepper. Dust with the flour.
Heat the oil in a large skillet over medium heat. Cook the cutlets for about 4 to 5 minutes, turning to brown both sides. Add the garlic and wine and cook for 1 minute longer.
Add the tomatoes to the skillet along with the basil and bring to a simmer. Add the cream and heat through.
Taste and adjust seasonings.
Serve with hot cooked angel hair pasta, noodles, or rice.

Makes 4 servings.

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Veal Cutlets With Creamy Tomato Sauce