10 July, 2015
Vitello cotoletta e acciughe
Veal with Anchovies: Many maintain not to like anchovies because they associate this delicious fish only and exclusively with the salty, cured variety usually found on pizza. Almost as often, however, people rave about how amazingly delicious a particular Italian meal is, without being able to pinpoint exactly what ingredient gives to the dish such a magnificent flavor. Very often, in fact, that mysterious ingredient is anchovies. They might be small, but these fish pack a huge punch in flavor, and often provide a solid, flavorsome base to many Italian recipes. The anchovy with the veal gives this a great flavor.
- 1 Can tomato (can peeled tomatoes)
- 1 Onion (minced)
- 1/2 tsp oregano
- 3/4 cup Bread crumbs (unseasoned)
- 1 can Anchovies small can fillets
- 1/4 cup olive oil
- 1 Salt to taste
- 1 lb Veal cutlets
- Sauté and brown minced onion in oil.
- Add puree tomatoes, salt, pepper and oregano to taste. Cook on low heat for 20 minutes. While sauce is cooking, arrange veal cutlets in a flat oiled pan.
- Place one or two anchovies.
- Add1 tsp of bread crumbs on each cutlet. Bake at 350 for 20 minutes.
- Spoon sauce over each cutlet.
Vitello cotoletta e acciughe
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Nutrition Facts
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