Veal cutlets with olive, tomato and anchovy sauce
Food.com
Food.com
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Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (800 g) canpeeled tomatoes or 800 g vine-ripened tomatoes, peeled and de-seeded
  • 20 black olives, stoned and chopped
  • 8 anchovy fillets, drained and chopped
  • 2 tablespoons chopped flat leaf parsley
  • 1 teaspoon capers, rinsed (optional)
  • 6 veal cutlets
  • 2 tablespoons olive oil
  • 10 basil leaves, finely shredded
  • 1 tablespoon chopped flat leaf parsley

Instructions

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