Veal Scallopini with Sundried Tomato Sauce

I have been wanting to try anchovies for a while now and I finally got around to picking some up. I had bookmarked several interesting sounding recipes and at the top of the list was Anthony Sedlak's recipe for Veal Scallopini with Sundried Tomato Sauce from the show "The Main" on the Food Network. The sundried tomato sauce sounded so good! I really liked the idea of basing a sauce with sundried tomatoes and a full head of roasted garlic certainly helped. The sundried tomato sauce came together pretty easily and it tasted really good! It went well with he slightly crispy and juicy and tender veal cutlets. When I first opened the jar of anchovies I was greeted with a fishy smell but after cooking in the sauce the smell went away and there was no fishy taste. The chopped anchovies pretty much disappeared into the sauce and there was no flavour that I could identify as the anchovies in the sauce. I am however, sure that the sauce would not have been as tasty without the anchovies. Overall it was a good start to my exploration of anchovies. I served the veal scallopini with sundried tomato sauce on polenta with some steamed broccolini.

Veal Scallopini

Ingredients:
4 veal cutlets
salt and pepper to taste
1 cup flour
3 eggs (lightly beaten)
1 cup breadcrumbs
1/2 cup parmigiano reggiano (grated)
3 tablespoons olive oil

Directions:
1. Heat the oil in a pan.
2. Season the veal cutlets with salt and pepper.
3. Dredge the veal cutlets in the flour.
4. Dip the veal cutlets into the eggs.
5. Dredge the veal cutlets in the bread crumbs.
6. Cook the veal cutlets in th oil until golden brown, about 3-4 minutes per side.

Sundried Tomato Sauce

Ingredients:
2 tablespoons olive oil
1 shallot (chopped)
2 anchovy fillets (chopped)
1/2 cup sundried tomatoes (chopped)
1 head roasted garlic
1/3 cup white wine
1 cup chicken stock
1 tablespoon butter
2 tablespoons lemon juice
salt and pepper to taste

Directions:
1. Heat the oil in a pan.
2. Add the shallots and anchovies and saute until the anchovies break down
3. Add the sundried tomatoes and roasted garlic and saute for another minute.
4. Add the white wine, deglaze the pan and simmer to reduce.
5. Add the chicken stock and simmer to reduce to a sauce like consistency.
6. Lower the heat and melt in the butter.
7. Remove from the heat and add the lemon juice and season with salt and pepper.

Similar Recipes:
Veal Scaloppine with Mushroom Marsala Sauce
Veal Scaloppine with Lemon Cream Sauce