Sicilian Veal Cutlets Recipe -
Sicilian Veal Cutlets Recipe

Sicilian Veal Cutlets

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"Garlic burns very easily in a hot skillet; cook it for no more than 30 seconds, or until slightly brown, before adding the wine."

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Original recipe makes 4 servings Change Servings


  1. Trim fat from veal. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Combine flour and pepper. Dredge veal in flour mixture; shake off excess flour.
  2. Heat 1 teaspoon oil in a skillet over high heat until hot. Add half of cutlets to skillet. Cook 2 minutes on each side or until browned. Repeat with 1 teaspoon oil and remaining veal. Remove from pan.
  3. Add garlic, and saute 30 seconds. Add wine, scraping pan to loosen browned bits. Reduce heat to medium-high; boil wine mixture for 3 minutes. Return veal to pan. Add tomato, olives, and artichokes; cover and simmer 1 minute or until thoroughly heated. Serve immediately with the pasta. Garnish with thyme, if desired.
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  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 293 (25% from fat); FAT 8.2g (sat 1.6g, mono 2.3g, poly 2.1g); PROTEIN 23g; CARB 32g; FIBER 1.8g; CHOL 68mg; IRON 3.1mg; SODIUM 316mg; CALC 49mg

Reviews More Reviews

Jul 23, 2003

Good dinner for a week night.

Jan 29, 2003

This was terrific. I had only red cooking wine, and it worked just fine. I also used spaghettini instead of angel hair pasta, added dried thyme to the veal coating, and added mushrooms to the sauce.


17 Ratings

Oct 03, 2003

Very good. Quick and simple, good for a weeknight meal.

May 07, 2003

This recipe was excellent! My family loved it - it felt like we were eating a dish at Olive Garden. Thanks for a great family dinner recipe!

Jan 29, 2003

This is a really classy recipie that looks as beautiful is it is delicious. No one would also suspect that it is also pretty easy and healthy.

Sep 26, 2003

This recipe was really good, except it was missing a really important ingredient. I added a teaspoon of sea salt, and that did the trick!

May 07, 2003

Very very good. Meat was extremely tender, and it goes very well with penne pasta with olive oil and grated Parmesan. Wonderful recipe.

Feb 17, 2003

This is my favorite recipe! It is easy and turns out perfectly every time.


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