Italian style veal cutlets

Name: Italian style veal cutlets
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g red curly tomatoes; 200 g green curly tomatoes; 300 g Celery; 50 g pitted Kalamata olives; 1 can(s) (425 ml) Artichoke Hearts; 4 Stem(s) Sage; 1 Organic Lemon; 1 Garlic clove; 600 g Veal escalope; 4 TABLESPOONS Olive oil; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper from the mill; 100 ml dry white wine; 200 ml Beef broth; 3-4 Stem(s) Basil; 4 light rustic rolls (à approx. 50 g)

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g red curly tomatoes
200 g green curly tomatoes
300 g Celery
50 g pitted Kalamata olives
1 can(s) (425 ml) Artichoke Hearts
4 Stem(s) Sage
1 Organic Lemon
1 Garlic clove
600 g Veal escalope
4 TABLESPOONS Olive oil
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper from the mill
100 ml dry white wine
200 ml Beef broth
3-4 Stem(s) Basil
4 light rustic rolls (à approx. 50 g)

Directions

1
Clean, wash, dry grate and quarter the tomatoes. Celery clean, wash, grate dry and cut into diagonal slices. Drain the olives. Drain artichokes and cut in half.
2
Wash sage, shake dry and remove leaves. Wash the lemon hot, grate dry and cut the peel thinly with a peeler. Peel garlic and cut into thin slices.
3
Cut the cutlets into 4-5 cm long strips. Heat oil in a large frying pan. Fry the meat in it in portions for 3-4 minutes, turning it over. Season with salt and pepper. Remove. Fry the celery, artichokes, garlic, sage and lemon peel briefly in hot frying fat.
4
Deglaze with white wine and stock. Bring to the boil.
5
Add olives, tomatoes and meat and simmer at low heat for about 5 minutes. Season to taste with salt and pepper. Wash the basil, shake dry, remove leaves from the stalks and add to the shredded basil.
6
Serve and add bread.