Veal Cutlets With Olive, Tomato And Anchovy Sauce - cooking recipe

Ingredients

Sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 (800 g) can peeled tomatoes or 800 g vine-ripened tomatoes, peeled and de-seeded
20 black olives, stoned and chopped
8 anchovy fillets, drained and chopped
2 tablespoons chopped flat leaf parsley
1 teaspoon capers, rinsed (optional)
Cutlets
6 veal cutlets
2 tablespoons olive oil
10 basil leaves, finely shredded
1 tablespoon chopped flat leaf parsley

Preparation

Sauce: Heat the oil over a low to medium heat, and cook the garlic for 1 minute, stirring constantly.
Add the tomatoes, increase the heat and cook until the mixture is reduced by half, about 5 minutes.
Lower the heat, add the remaining sauce ingredients and cook for another 3 minutes.
Set aside and keep warm.
Cutlets: Heat the oil over a medium heat, and cook the cutlets for 3-4 minutes each side; cook for a further 2-3 minutes if you prefer the meat well done.
Place the cooked cutlets onto warmed serving plates, stir the basil and and parsley through the sauce and spoon a little over and around each cutlet.
Any remaining sauce can be frozen for later use.