Veal cutlets with olive, tomato and anchovy sauce

Ingredients

Sauce

• 2 tablespoons olive oil
• 2 cloves garlic, minced

• 1 (800 g) can peeled 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)

Cutlets

• 6 veal cutlets
• 2 tablespoons olive oil
• 10 basil leaves, finely shredded
• 1 tablespoon chopped flat leaf parsley

Directions

1. 1

   Sauce: Heat the oil over a low to medium heat, and cook the garlic for 1 minute, stirring constantly.

2. 2

   Add the tomatoes, increase the heat and cook until the mixture is reduced by half, about 5 minutes.

3. 3

   Lower the heat, add the remaining sauce ingredients and cook for another 3 minutes.

4. 4

   Set aside and keep warm.

5. 5

   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.

6. 6

   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.

7. 7

   Any remaining sauce can be frozen for later use.