Veal Cutlets with Tomato and Basil Sauce



Veal Cutlets with Tomato and Basil Sauce

This veal cutlets with tomato and basil sauce recipe is a classic for veal cutlets.  One of the most important things in this recipe is be sure your skillet is large enough to hold the cutlets and it's hot before dropping the cutlets.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine American
Prep Time 12 minutes
Cook Time 26 minutes
Total Time 38 minutes
Servings 4 people


  • 1 pound veal cutlets
  • All purpose flour
  • 6 tablespoons olive oil
  • 4 large garlic cloves chopped
  • 2 cans diced tomatoes in juice 15 1/2 oz. each
  • 1/4 cup fresh basil packed, chopped
  • 2 tablespoons Italian parsley chopped
  • 1 teaspoon oregano, dried
  • 1/2 teaspoon red pepper flakes dried, crushed
  • 8 ounces mozzarella cheese thinly sliced


  • Place the cutlets between two pieces of waxed paper or film wrap and pound with a mallet or the bottom of a heavy sauce pan, until the cutlet is about 1/8-inch thick.
  • Sprinkle veal with salt and pepper; dust with flour to coat lightly.Heat 4 tablespoons of olive oil in heavy large skillet over medium-high heat. Be sure the oil is HOT before dropping the cutlets into the skillet.
  • Working in batches, add veal to skillet and saute until brown, about 2 minutes per side, do not crowd.  Transfer veal to plate.
  • Add remaining 2 tablespoons olive oil to same skillet. Add garlic and saute until fragrant, about 30 seconds. Add tomatoes with juices, basil, parsley, oregano and dried red pepper. Bring sauce to boil. Reduce heat to medium-low; simmer until flavors blend and sauce thickens slightly, scraping up browned bits, about 8 minutes.  Season with salt and pepper.
  • Arrange cutlets atop sauce. Top each with cheese. Cover; simmer until veal is tender and cheese melts, about 5 minutes.

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