Breaded veal cutlets and a spicy tomato sauce make an easy dinner to serve with a green vegetable and crusty bread. Author of the article: By Postmedia News. Published Jan 04, 2016.

Veal Milanese is a traditional tender-crispy Italian dish in which thin veal cutlets are lightly breaded and pan-fried. It's traditionally served with a peppery lemony arugula and tomato salad to ...

4 x 300g veal cutlets sea salt extra virgin olive oil 150g butter 15 sage leaves 12 cherry tomatoes, quartered 2 tsp salted baby capers, rinsed 4 anchovies, chopped 1⁄2 cup pitted black olives ...

Breaded cutlets are often thought of as a nightmare from school lunch days of long ago. Remember mystery meat day when cafeterias served a dry slab of ground veal and unidentifiable filler ...

It is also exactly what you should make in the cold heart of winter, when the steaming combination of fried meat or vegetables, sweet-tart tomatoes and a cap of golden ...

Add the cream. Increase the heat and cook until the sauce thickens (the liquid should be reduced to one-half cup), about 2 minutes. Add the thyme and season with salt and pepper to taste.

The veal parmigiana here, like all the entrees, comes with a side of pasta. It’s called the “Jerry Weintraub” after the late, legendary producer and talent agent, and costs $35.

Ingredients. 4 x 300g veal cutlets. sea salt. extra virgin olive oil. 150g butter. 15 sage leaves. 12 cherry tomatoes, quartered. 2 tsp salted baby capers, rinsed ...