Sauteed Veal Cutlets with Sun-Dried Tomato Puree

Ready in 1 hour

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Ingredients

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salt and pepper; to taste
1 tb Butter
Fresh sage leaves
1/2 c Sun-dried tomato puree
4 Veal cutlets
2/3 c Beef broth
Flour; for dredging
2 tb olive oil
1/2 c Dry white wine
4 Fresh sage leaves; minced

Original recipe makes 4

Servings  

Preparation

Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves. Yield: 4 servings PASTA MONDAY TO FRIDAY SHOW #PS6542, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997 Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6542 Posted to MC-Recipe Digest V1 #550 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997

Calories Per Serving: 103 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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