Ingredients
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 (800 g) can peeled tomatoes or 800 g vine-ripened tomatoes, peeled and de-seeded
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20 black olives, stoned and chopped
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8 anchovy fillets, drained and chopped
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2 tablespoons chopped flat leaf parsley
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1 teaspoon capers, rinsed
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6 veal cutlets
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2 tablespoons olive oil
Instructions
- Sauce: Heat the oil over a low to medium heat, and cook the garlic for 1 minute, stirring constantly.
- Add the tomatoes, increase the heat and cook until the mixture is reduced by half, about 5 minutes.
- Lower the heat, add the remaining sauce ingredients and cook for another 3 minutes.
- Set aside and keep warm.
- Cutlets: Heat the oil over a medium heat, and cook the cutlets for 3-4 minutes each side; cook for a further 2-3 minutes if you prefer the meat well done.
- Place the cooked cutlets onto warmed serving plates, stir the basil and and parsley through the sauce and spoon a little over and around each cutlet.
- Any remaining sauce can be frozen for later use.