Chuletas de Ternera al Sartén con Salsa de Tomate y Hierbas (Pan-Fried Veal Cutlets with Herb Tomato
Seared veal cutlets are topped with a pan sauce of onion, tomato, olive, and pickled peppers in our rendition of a dish served at El Renaciente in Buenos Aires.
Ingredients
- <sup>1</sup>⁄<sub>2</sub> cup olive oil
- 1 <sup>1</sup>⁄<sub>2</sub> lb. veal cutlets
- Kosher salt and freshly ground black pepper, to taste
- <sup>1</sup>⁄<sub>2</sub> tsp. crushed red chile flakes
- 8 cloves garlic, thinly sliced
- 1 small white onion, thinly sliced
- <sup>1</sup>⁄<sub>3</sub> cup dry white wine
- 1 (15-oz.) can whole, peeled tomatoes, drained and crushed by hand
- 1 bay leaf
- 3 tbsp. roughly chopped parsley
- 2 <sup>1</sup>⁄<sub>2</sub> tbsp. roughly chopped oregano
- 2 tbsp. fresh lemon juice
- 10 Spanish green olives, smashed
- 6 pickled cherry peppers, stemmed, seeded, and halved
More Like This
Veal Cutlets With Sage Butter
readersdigest.ca
Vegetable-Stuffed Veal Cutlets in Wine Reduction Sauce - Kosher.com
kosher.com
Veal Cutlets with Cherry Sauce Recipe - Food.com
food.com
Veal Cutlet with Cayenne Pepper | Socilink
socilink.com
Veal Cutlets With Warm Cabbage and Celeriac Slaw
gourmettraveller.com.au
Veal Cutlets in Red Wine Sauce Recipe - Food.com
food.com
Vitello Tonnato (Veal with Tuna Sauce) | Saveur
saveur.com
Veal Cutlets with Maple and Morel Sauce | RICARDO
ricardocuisine.com