Veal with Tomato Tapenade
Tender, juicy veal cutlets take center stage in this exquisite recipe for Veal with Tomato Tapenade, a dish that combines gourmet flavors with simple preparation. The veal is lightly seasoned, perfectly pan-seared, and topped with a vibrant, Mediterranean-inspired tapenade made from sweet cherry tomatoes, briny Kalamata olives, capers, and fresh herbs like parsley and basil. A hint of garlic and a zest of lemon elevate the flavors, while a quick dredge in flour ensures a beautifully golden crust. Ready in just 35 minutes, this recipe is ideal for weeknight dinners or elegant entertaining. Serve it with roasted vegetables or a fresh salad for a restaurant-quality meal at home. Perfect for lovers of Mediterranean cuisine, this recipe is a must-try for anyone seeking a balance of sophistication and simplicity.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 cup Cherry tomatoes
- 0.5 cup Kalamata olives (pitted)
- 2 tablespoons Capers (rinsed and drained)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh basil (chopped)
- 4 tablespoons Extra virgin olive oil
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
Instructions
Place the veal cutlets between two sheets of plastic wrap and pound them gently with a meat mallet until they are about 1/4 inch thick.
Season both sides of the veal cutlets with salt and black pepper.
Lightly dredge each piece of veal in the all-purpose flour, shaking off any excess. Set aside.
To prepare the tomato tapenade, chop the cherry tomatoes, Kalamata olives, and capers into small pieces. Combine in a medium bowl.
Add the minced garlic, fresh parsley, chopped basil, 2 tablespoons of olive oil, and lemon zest to the bowl. Stir well and set the tapenade aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Cook the veal cutlets in the skillet for about 2-3 minutes on each side, or until golden brown and just cooked through. Avoid overcooking to preserve tenderness.
Remove the veal from the skillet and let it rest for a few minutes on a plate tented with aluminum foil.
Spoon the tomato tapenade generously over each veal cutlet and serve immediately.
Garnish with additional parsley or basil, if desired, and serve with your choice of sides, such as roasted vegetables or a light salad.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 2109 mg | 92% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.5 g | ||
| Protein | 168.8 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2222 mg | 47% | |
*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.
