Veal Cutlets with Sun-Dried Tomato Puree

Ingredients

• 4 veal cutlets
• Flour for dredging
• Salt and pepper to taste
• 4 fresh sage leaves, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup dry white wine
• 2/3 cup beef broth
• 1/2 cup sun-dried tomato puree
• Fresh sage leaves for garnish

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Sun-dried Tomato Puree

• 2 dried sun-dried tomatoes
• Water to cover
• 2 garlic cloves
• 1/2 cup extra virgin olive oil
• Salt and pepper
• Fresh Basil Leaves
• Cover dried tomatoes with water and bring to a simmer. Turn off heat. Let cool down in liquid to plump up tomatoes. Drain well and set in food processor with garlic and olive oil Puree until you have a smooth mixture but one which still has texture. Season to taste with salt and pepper. Incorporate additions if you wish, or leave that to last minute. Store as is (or incorporate additions) in the freezer or transfer to a jar and cover the top with a film of olive oil.

Veal topped with sun-dried tomato puree, cauliflower
croquettes, and sauteed sugar snap peas! YUM!

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Directions

Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves.