This dish was originally prepared for dairy free version, to be served with steamed vegetables to make the meal also grain free. Veal cutlets, or any other tender meat without distinct flavour, can be successfully cooked with the end of season crop of organic tomatoes. Any quality regular tomatoes without extra acidity can be used to make this dish. I cooked it to be served for two, but it can be done in larger volume without any problems.
One of the advantages of this one pot meal is the option to steam soft vegetables, such as zucchini, bok choy, cauliflower florets, broccoli, or asparagus, on top of already cooked meat in sauce. It will take extra 5-7 minutes, depending on the type of vegetables, but will make the full meal with side vegetables in one pot.
For those who can tolerate gluten free grains, I highly recommend to serve veal cutlets on a bed of gluten free pasta mixed with the sauce. With quinoa penne it was unforgettable. Steamed rice, mashed potato, runny polenta, buckwheat or quinoa would make excellent side dishes as well.
Grain free option.
- 4 veal cutlets
- 1 large onion or 2 small onions
- punnet or two of cherry tomatoes (I used homegrown organic tomatoes)
- 1 red capsicum
- 1 large zucchini (for vegetable side dish in paleo version)
- 2 garlic cloves
- fresh or dried chilli to taste
- pinch of fennel seeds
- pinch of dry thyme (or 2 fresh sticks)
- 1 table spoon of olive oil
- 1 table spoon unsalted butter (for dairy free or paleo option use coconut oil)
- sea salt and ground black pepper for seasoning
Any tender meat/protein without much flavour can be transformed into delicious meal with this sauce. Sliced chicken breasts take even less time to cook.
- heat olive oil and butter in low casserole pan, add fennel seeds
- slice onion in semi-circles and saute on medium heat for 3-5 minutes, season with salt and pepper
- add halved or quartered cherry tomatoes with skin on
- add thinly sliced garlic
- cook on medium heat for 5 minutes, add capsicum cut in long strips, stir vegetables
- add veal cutlets to the pan
- add boiling water to fully cover vegetables and cutlets/meat
- add dry/fresh thyme, chilli, season with sea salt
- cook on low/medium heat for 40-45 minutes uncovered, until the meat is soft and fully done
- liquid quantity will be reduced you will end up with a thick sauce by the time the meat is fully cooked
- slice zucchini, season zucchini slices with salt and pepper
- spread them on top of veal cutlets
- use other vegetables of your choice on top of cooked meat
- cover the pan with lid and cook for 3-5 minutes to have zucchini cooked but still with a bite, the time depends on how thin zucchini have been sliced
- serve straight from the pan, in winter time it is better to have your plates warmed up
To serve with pasta, take the top layer of vegetables and veal cutlets out, add cooked pasta to the remaining sauce and mix them together. Serve on top of sliced zucchini, pasta with sauce first and veal cutlets on top.