Veal Cutlets with Olive Tomato and Anchovy Sauce

Tender veal cutlets meet a bold, Mediterranean-inspired sauce in this recipe for Veal Cutlets with Olive Tomato and Anchovy Sauce. Perfectly pan-seared veal is elevated with a savory blend of cherry tomatoes, briny kalamata olives, chopped anchovies, and capers, all simmered in a fragrant garlic and white wine reduction. The dish is finished with a sprinkle of fresh parsley for a pop of color and flavor. Ready in just 40 minutes, this stunning entrée brings restaurant-quality elegance to your dinner table. Serve it alongside crusty bread to soak up the vibrant sauce or pair it with roasted vegetables for a well-rounded meal. Ideal for weeknight dinners or special occasions, this recipe perfectly balances rich and tangy flavors to create a Mediterranean masterpiece.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Veal cutlets
• 0.5 cups All-purpose flour
• 1 teaspoons Salt
• 1 teaspoons Black pepper
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 cloves Garlic cloves, minced
• 1.5 cups Cherry tomatoes, halved
• 0.5 cups Pitted kalamata olives, sliced
• 4 fillets Anchovy fillets, chopped
• 2 tablespoons Capers, rinsed and drained
• 0.5 cups Dry white wine
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Place the veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.

Step 2

Season the flour with salt and black pepper in a shallow dish. Lightly dredge each veal cutlet in the seasoned flour, shaking off the excess.

Step 3

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the veal cutlets in batches for about 2 minutes per side or until golden brown and just cooked through. Transfer to a plate and keep warm.

Step 4

In the same skillet, add the remaining tablespoon of olive oil and the remaining tablespoon of butter. Reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.

Step 5

Add the halved cherry tomatoes, sliced olives, chopped anchovies, and capers to the skillet. Sauté for 3-4 minutes until the tomatoes soften and release their juices.

Step 6

Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Simmer for 5 minutes until the sauce reduces slightly.

Step 7

Taste the sauce and adjust seasoning with additional salt and pepper as needed.

Step 8

Return the veal cutlets to the skillet, spoon sauce over the top, and cook for another 1-2 minutes to heat through.

Step 9

Sprinkle chopped parsley over the finished dish and serve immediately. Pair with crusty bread or a side of roasted vegetables for a complete meal.

Nutrition Facts

Serving size	(1141.0g)

Amount per serving	% Daily Value*
Calories	2353.6

Total Fat 136.0g	0%
Saturated Fat 41.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 729.5mg	0%
Sodium 6999.8mg	0%
Total Carbohydrate 70.1g	0%
Dietary Fiber 9.8g	0%
Total Sugars 7.2g
Protein 191.4g	0%

Vitamin D 320IU	0%
Calcium 354.1mg	0%
Iron 16.6mg	0%
Potassium 2741.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 33.7%

Carbs: 12.4%