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Classico Olive Oil

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Classico Olive Oil

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  • Serves 4
  • |
  • prep time: 15 minute(s)
  • |
  • cook time: 50 minute(s)
1-1/2 lbs. veal cutlets
2 tsp. salt
1/4 cup all-purpose flour
1/4 cup Bertolli® Classico™ Olive Oil
2 large onions, cut into wedges
3 cloves garlic, finely chopped
1/2 cup dry white wine or chicken broth
1/4 tsp. freshly ground black pepper
1 cup fresh basil leaves, cut into very thin strips
8 medium very ripe tomatoes, quartered

Season veal with salt; roll up and secure with wooden toothpicks. Cut each roll in half crosswise, then lightly dust in flour.

Heat Olive Oil in 12-inch skillet over medium-high heat and brown veal, about 5 minutes. Remove veal from skillet; set aside.

Cook onions in same skillet, stirring occasionally, 6 minutes or until onions are golden. Stir in garlic and cook 30 seconds. Add wine and pepper and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes or until liquid is reduced by half. Return veal rolls to skillet. Add 1/2 cup basil and simmer covered 20 minutes. Stir in tomatoes and remaining 1/2 cup basil. Simmer covered 20 minutes or until veal is tender. To serve, arrange veal on serving platter; remove toothpicks. Garnish, if desired, with fresh basil leaves.