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.

Rosemary Garlic Crusted Veal Chop

2 Veal Chops

Fresh Rosemary

Minced Garlic

Olive Oil

Kosher Salt

Fresh Pepper

Pre-heat oven to 400 degrees.

Marinate in ingredients for at least 3 hours.  In a hot caste iron pan, sear chops in olive oil on both sides until browned and crusted.  Bake in oven for 5 minutes on each side. Enjoy!

Side Dishes:  

Sweet Potato Fries with olive oil, rosemary and St. Pete's Blue Cheese

Sauteed garlic spinach

Veal Cutlets with Fennel

This recipe is from a cookbook my mom gave me, Perfect Italian.  This is a great cookbook if you are looking for some new classic Italian cuisine.  The first time I made this dish, I was in love!  Usually, I make this dish with pork, but I found some veal cutlets on sale at Wegmans, so I felt adventurous.  If you have never cooked with fennel this is a great dish to incorporate it in.  It gives just the right crunch, sweetness and texture to enhance all flavors of your meal!

Fennel Sauce Mixture

Veal Cutlets
flour mixture (flour, salt, pepper and garlic powder)
1 egg
1 cup of thinly sliced fennel
thyme
sage
1/2 cup of cream
1/2 cup white wine
gorgonzola or blue cheese crumbles
olive oil


Start by dipping veal in egg wash, then flour mixture.  Fry veal in pan on medium-high heat, about 3 minutes on each side.  You just want to brown the sides.  Since the veal is very thin, it cooks very fast.  You will also be putting the veal back in the pan so you don't need to worry about cooking it through.  Place on plate.  In the same pan, add fennel, thyme, sage and white wine.  Reduce to medium heat, cook until the fennel has browned and softened.  Add cream and cheese crumbles.  Reduce and heat sauce.  Add veal to pan.  Cook veal for another 2-3 minutes on each side in sauce. Plate and Enjoy :)

Meatballs

Ever since I can remember, I have seen my mother make hundreds of batches of fresh sauce and meatballs.  They are just the best.  I have become a sauce brat indeed.  Yep, so spoiled from my Italian roots that I rarely order red sauce out, because it just doesn't compare to my mama's.  Now, I have taken on the "secret" recipe...it may take a few years to get this incredible combination down to an art, but they are delicious indeed!

2 lbs of beef/pork/veal mix
2 eggs/milk
breadcrumbs
Parmesan cheese
salt and pepper
parsley
garlic powder
basil
small onion/ 3 cloves of garlic chopped in food processor with olive oil
Mix ingredients, brown in frying pan, and continue to cook in sauce!  Enjoy over fresh pasta!!

Fresh pot of sauce with tomatoes from the garden!!