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Veal cutlets with white wine, tomatoes, olives & capers
Veal cutlets with white wine, tomatoes, olives & capers
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Cozy up with a delicious Italian veal bake infused with white wine and capers for the ultimate winter comfort meal!
Ingredients:
  • 36.40 gm olive oil
  • 6 large (about 200g each) veal cutlets, French trimmed (see note)
  • 2 leeks, ends trimmed, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 185ml (3/4 cup) dry white wine
  • 310ml (1 1/4 cups) chicken style liquid stock
  • 50g (1/4 cup) kalamata olives
  • 20.00 ml baby salted capers, rinsed, drained
  • 2 x 240g pkts cherry truss tomatoes
  • 12 small sprigs fresh rosemary
  • 2 sprigs dried bay leaves
Instructions:
  • Preheat oven to 200°C. Heat a generous amount of olive oil in a large heavy-based frying pan over high heat. Season half the veal with salt and pepper. Sear for 3-4 minutes on each side until golden brown. Transfer the seared veal to a large roasting pan. Repeat with the remaining veal, ensuring the pan is hot between batches.
  • In a frying pan, warm up the remaining oil over low heat. Add the leek and garlic, then sauté for about 5 minutes, stirring occasionally until they become soft.
  • Pour in the wine and turn up the heat, bringing it to a vigorous boil. Lower the heat to medium and let it simmer gently for 1 minute. Then pour in the stock and simmer for an additional 2 minutes.
  • Pour the flavorful wine mixture into the pan followed by the savory olives and capers. Use scissors to halve each fresh tomato truss and artfully arrange them around the tender veal. Scatter fragrant rosemary and bay leaves around the dish. Bake in the oven for 20 minutes or until the veal is tender and the tomatoes are beginning to soften. Serve and enjoy the delicious flavors!

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