Sauteed Veal Cutlets With Sun Dried Tomato Puree Recipes

SUN-DRIED TOMATO PUREE

Steps:

• 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 CUTLETS SUPREME

Steps:

• Preheat oven to 350°. Sprinkle veal with garlic, 1/2 teaspoon salt and pepper. In a large skillet, brown veal in 2 tablespoons butter on both sides. Transfer to a greased 13x9-in. baking dish., In the same skillet, saute onions and mushrooms in remaining butter until tender. Stir in cracker crumbs, cream, wine or broth and remaining salt; cook and stir until mixture comes to a boil. Stir in parsley; pour over veal. , Cover and bake 20 minutes. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted.

MUSHROOM VEAL CUTLETS WITH TOMATOES

Steps:

• Heat 2 tbsp olive oil in a large saucepan over medium-high heat.
• Add garlic and rosemary, stir 30 seconds.
• Add mushrooms.
• Cover pan and cook for 5 minutes, stirring occasionally.
• Uncover and saute another 5 minutes until mushrooms are golden brown.
• Add tomatoes and cook another 5 minutes until soft. Set aside.
• Season veal with salt and pepper and dust with flour.
• Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.
• Add half of the veal and saute until brown, about 2 minutes per side.
• Transfer veal to a warm platter and cover with foil to keep warm.
• Cook remaining veal.
• Add broth and wine to pan and boil about 4 minutes, until reduced by half, scraping up the browned bits.
• Add mushroom mixture and blend together.
• Season sauce to taste and spoon over the veal.

VEAL CUTLETS WITH TOMATO AND BASIL SAUCE

Steps:

• Sprinkle veal with salt and pepper; dust with flour to coat lightly. Heat 4 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and sauté until brown, about 2 minutes per side. Transfer veal to plate. Add remaining 2 tablespoons olive oil to same skillet. Add garlic and sauté until fragrant, about 30 seconds. Add tomatoes with juices, basil, parsley, oregano and dried red pepper. Bring sauce to boil. Reduce heat to medium-low; simmer until flavors blend and sauce thickens slightly, scraping up browned bits, about 8 minutes. Season with salt and pepper. Arrange cutlets atop sauce. Top each with cheese. Cover; simmer until veal is tender and cheese melts, about 5 minutes.

VEAL CUTLETS WITH SAUTEED BABY ARTICHOKES

Steps:

• Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at base until pale green and yellow leaves remain. Quarter artichoke lengthwise; remove any purple-tipped leaves from center. Place in lemon water. Repeat with remaining artichokes.
• Cook drained artichokes in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain well; set aside.
• Heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Add artichokes and sauté 5 minutes. Add tomatoes and crushed red pepper. Cook until tomatoes soften, about 5 minutes. Stir in basil and lemon peel. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)
• Sprinkle veal with salt and pepper. Melt butter in large nonstick skillet over high heat. Working in batches, add veal and cook until brown, about 2 minutes per side. Transfer veal to plates. Sprinkle with parsley. Serve with artichoke mixture.