Recipe - Sauteed Veal Cutlets With Sun-Dried Tomato Puree

4 Veal cutlets
Flour for dredging
Salt and pepper to taste
4 Fresh sage leaves, minced
2 tablespoon Olive oil
1 tablespoon Butter
One half cup Dry white wine
2/3 cup Beef broth
One half cup Sundried tomato puree
Fresh sage leaves, for
garnish

Dredge the veal cutlets in the flour and season with salt, pepper and fresh
sage. In large skillet set over moderately high heat and heat the oil and
butter until hot. Add the veal cutlets and cook them for 2 minutes on each
side or until just cooked. Transfer the veal to a plate.

Add the wine to the skillet and reduce it by half. Add the broth and tomato
puree and bring to a simmer. Return the veal cutlets to the pan and simmer
for 2 to 3 more minutes, or until veal is heated through. Transfer to a
serving platter and garnish with the fresh sage leaves.

Yield: 4 servings

PASTA MONDAY TO FRIDAY SHOW #PS6542, Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved

McBusted by Gail Shermeyer 4paws@netrax.net on Mar 31, 1997

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6542 Posted to MCRecipe Digest
V1 #550 by 4paws@netrax.net (ShermeyerGail) on Apr 04, 1997