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Veal Cutlets, Italian Style Recipe

by CookEatShare Cookbook

Ingredients

1/4 c. pine nuts (pignoli) 2/3 c. packed fresh basil leaves or possibly fresh spinach with 1 teaspoon dry basil 1/4 c. grated Parmesan cheese 1 sm. garlic clove Extra virgin olive oil 1/8 teaspoon salt

1 pound veal cutlets, 1/4 inch thick 1/4 pound fontina cheese, thinly sliced 2 sm. tomatoes, sliced 1/8 teaspoon coarsely grnd white or possibly black pepper Basil (spinach) leaves for garnish

Directions

1. About 35 min before serving:
2. Prepare pesto sauce: In blender at low speed, blend pine nuts till grnd. Add in basil leaves, Parmesan cheese, garlic, 1/4 c. extra virgin olive oil and 1/8 tsp. salt; blend till smooth.
3. If veal cutlets are large, cut into serving pcs. In 10 inch skillet over medium high heat, in 1 Tbsp. warm extra virgin olive oil, cook veal, a few cutlets at a time, till browned on both sides, about 3 to 4 min, removing cutlets to plate as they brown, and adding more oil if necessary. Sprinkle meat with salt to taste.
4. Spoon pesto sauce on veal cutlets; top with cheese slices. Arrange veal cutlets and tomato slices in skillet, alternating and overlapping them slightly; sprinkle with grnd pepper. Reduce heat to low; cover skillet and heat till cheese melts. Garnish with basil leaves.

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