Veal Cutlets with Olive Tomato and Anchovy Sauce
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.
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Recipe Information
Ingredients
- 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
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.
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.
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.
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.
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.
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.
Taste the sauce and adjust seasoning with additional salt and pepper as needed.
Return the veal cutlets to the skillet, spoon sauce over the top, and cook for another 1-2 minutes to heat through.
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
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 7000 mg | 304% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 7.2 g | ||
| Protein | 191.4 g | 383% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 354 mg | 27% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2742 mg | 58% | |
*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.
