Veal Gianfranco Recipe
Veal scaloppine with sun dried tomato, garlic and black olives in balsamic vinegar sauce
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Ingredients
Start by preparing all the ingredients. Slice the sun-dried tomatoes, chop the garlic, and slice the black olives.
- 2
Cook the Veal
In a large skillet, heat the olive oil over medium-high heat. Season the veal cutlets with salt and pepper. Add the veal to the skillet and sauté for about 3-4 minutes on each side until golden brown. Remove the veal from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, add the chopped garlic and sauté for about 1 minute until fragrant. Then add the sun-dried tomatoes and black olives, stirring to combine. Pour in the balsamic vinegar and bring to a simmer. Let it cook for about 5 minutes, allowing the sauce to reduce slightly.
- 4
Combine and Serve
Return the veal to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes, just to heat through. Garnish with fresh basil and serve immediately.
