Breaded Veal Cutlets with Tomato Sauce Recipe

Karen Frazier
breaded veal

Ingredients for Breaded Veal Cutlets with Tomato Sauce Recipe

  • 1 pound of veal, sliced into very thin cutlets
  • Sea salt and fresh cracked black pepper
  • 1 tablespon of butter
  • 4 ounces pancetta, cut into strips
  • 2 eggs, beaten
  • 1 cup dry bread crumbs
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 1 32-ounce can of chopped tomatoes, drained
  • Several fresh basil leaves, cut into a chiffonade or torn into small pieces

Instructions

  1. Trim cutlets of excess fat and season with salt and pepper.
  2. Melt butter in a large sauté pan until it bubbles.
  3. Add pancetta and fry until crisp. Remove pork from fat and allow to drain on a paper towel. Set pork fat over medium high heat in sauté pan.
  4. Dip veal into flour. Tap to remove excess. Next, dip veal into beaten eggs, and then bread crumbs, turning to coat.
  5. Place veal in pork fat and saute without moving, cooking through - about 2 minutes per side.
  6. Remove cutlets and set aside on a paper towel to drain. Tent with foil to keep warm.
  7. Add onions to the pan and cook until they are transparent, about 5 minutes.
  8. Add garlic and stir until garlic releases its scent - about 30 seconds.
  9. Add wine to pan and scrape up any browned bits on the bottom. Add chicken stock.
  10. Return pancetta to pan.
  11. Simmer to reduce liquid by half.
  12. Add drained tomatoes, stirring occasionally until sauce thickens and liquid reduces, about 5 minutes.
  13. Spoon sauce over cutlets and sprinkle with basil.
Breaded Veal Cutlets with Tomato Sauce Recipe