Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Italian Veal Cutlets With Tomato And Basil Sauce
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- #89171
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound veal cutlets
all-purpose flour
6 tablespoons (about) olive oil
4 cloves garlic, chopped
2 cans (14 1/2- to 15 ounce size) diced tomatoes in juice
1/4 cup (packed) chopped fresh basil
2 tablespoons chopped fresh italian parsley
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
8 ounces Mozzarella cheese, thinly sliced
directions
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 saute until brown, about 2 minutes per side. Transfer veal to plate.
Add remaining 2 tablespoons olive oil to same skillet. Add garlic and saute 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.
added by
mreed
nutrition data
Nutritional data has not been calculated yet.
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