Veal Cutlets with Olive Tomato and Anchovy Sauce

Nutriscore Rating: 65/100

Tender veal cutlets meet a bold, Mediterranean-inspired sauce in this recipe for Veal Cutlets with Olive Tomato and Anchovy Sauce. Perfectly pan-seared veal is elevated with a savory blend of cherry tomatoes, briny kalamata olives, chopped anchovies, and capers, all simmered in a fragrant garlic and white wine reduction. The dish is finished with a sprinkle of fresh parsley for a pop of color and flavor. Ready in just 40 minutes, this stunning entrée brings restaurant-quality elegance to your dinner table. Serve it alongside crusty bread to soak up the vibrant sauce or pair it with roasted vegetables for a well-rounded meal. Ideal for weeknight dinners or special occasions, this recipe perfectly balances rich and tangy flavors to create a Mediterranean masterpiece.

Recipe Information

• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 4 pieces Veal cutlets
• 0.5 cups All-purpose flour
• 1 teaspoons Salt
• 1 teaspoons Black pepper
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 cloves Garlic cloves, minced
• 1.5 cups Cherry tomatoes, halved
• 0.5 cups Pitted kalamata olives, sliced
• 4 fillets Anchovy fillets, chopped
• 2 tablespoons Capers, rinsed and drained
• 0.5 cups Dry white wine
• 2 tablespoons Fresh parsley, chopped

📝 Instructions

9 steps

1. Place the veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.

2. Season the flour with salt and black pepper in a shallow dish. Lightly dredge each veal cutlet in the seasoned flour, shaking off the excess.

3. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the veal cutlets in batches for about 2 minutes per side or until golden brown and just cooked through. Transfer to a plate and keep warm.

4. In the same skillet, add the remaining tablespoon of olive oil and the remaining tablespoon of butter. Reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.

5. Add the halved cherry tomatoes, sliced olives, chopped anchovies, and capers to the skillet. Sauté for 3-4 minutes until the tomatoes soften and release their juices.

6. Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Simmer for 5 minutes until the sauce reduces slightly.

7. Taste the sauce and adjust seasoning with additional salt and pepper as needed.

8. Return the veal cutlets to the skillet, spoon sauce over the top, and cook for another 1-2 minutes to heat through.

9. Sprinkle chopped parsley over the finished dish and serve immediately. Pair with crusty bread or a side of roasted vegetables for a complete meal.

Nutrition Facts

1 serving (241.4g)

Calories		466
% Daily Value*
Total Fat		29.2 g	37%
	Saturated Fat	8.9 g	45%
	Polyunsaturated Fat	0.0 g
Cholesterol		87 mg	29%
Sodium		902 mg	39%
Total Carbohydrate		21.0 g	8%
	Dietary Fiber	2.9 g	10%
	Total Sugars	3.4 g
Protein		26.8 g	54%
Vitamin D		0.6 mcg	3%
Calcium		56 mg	4%
Iron		2.7 mg	15%
Potassium		690 mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1053 cal (57.9%%)

Protein: 429 cal (23.6%%)

Carbs: 335 cal (18.5%%)