Sicilian Veal Cutlets

Yield: 4 servings (serving size: 2 pieces veal, 1/2 cup artichoke mixture, 1/2 cup pasta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 25%
  • Fat: 8.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 23g
  • Carbohydrate: 32g
  • Fiber: 1.8g
  • Cholesterol: 68mg
  • Iron: 3.1mg
  • Sodium: 316mg
  • Calcium: 49mg

Ingredients

  • 8 (1 1/2-ounce) veal leg cutlets
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon black pepper
  • 2 teaspoons vegetable oil, divided
  • 1 garlic clove, minced
  • 1 cup dry white wine
  • 1 1/2 cups chopped seeded plum tomato (about 4)
  • 6 pitted Greek or kalamata olives, chopped
  • 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
  • 2 cups hot cooked angel hair (about 4 ounces uncooked pasta)
  • Thyme sprigs (optional)

Preparation

  1. Trim fat from veal. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Combine flour and pepper. Dredge veal in flour mixture; shake off excess flour.
  2. Heat 1 teaspoon oil in a skillet over high heat until hot. Add half of cutlets to skillet. Cook 2 minutes on each side or until browned. Repeat with 1 teaspoon oil and remaining veal. Remove from pan.
  3. Add garlic, and sauté 30 seconds. Add wine, scraping pan to loosen browned bits. Reduce heat to medium-high; boil wine mixture for 3 minutes. Return veal to pan. Add tomato, olives, and artichokes; cover and simmer 1 minute or until thoroughly heated. Serve immediately with the pasta. Garnish with thyme, if desired.
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