Veal cutlets with white wine, tomatoes, olives & capers


Veal cutlets with white wine, tomatoes, olives & capers

Prep Time: 10 Mins Cooking Time: 45 Mins Total Time: 55 Mins


  • 2 tbs olive oil
  • 6 large (about 200g each) veal cutlets, French trimmed (see note)
  • 2 leeks, ends trimmed, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 185ml (3/4 cup) dry white wine
  • 310ml (1 1/4 cups) chicken stock
  • 50g (1/4 cup) kalamata olives
  • 1 tbs baby salted capers, rinsed, drained
  • 2 x 240g pkts cherry truss tomatoes
  • 12 small sprigs fresh rosemary
  • 2 sprigs dried bay leaves


  1. Preheat oven to 200°C. Heat half the olive oil in a large heavy-based frying pan over high heat. Add half the veal and season with salt and pepper. Cook for 3-4 minutes each side or until well browned. Transfer the veal to a large roasting pan. Repeat with the remaining veal, reheating the pan between batches.
  2. Heat the remaining oil in the frying pan over low heat. Add the leek and garlic. Cook, stirring occasionally, for 5 minutes or until soft.
  3. Add the wine. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 1 minute. Add the stock and simmer for a further 2 minutes.
  4. Pour the wine mixture into the pan. Sprinkle with the olives and capers. Use scissors to cut each tomato truss in half. Arrange the tomatoes around the veal. Place the rosemary and bay leaves around the veal. Bake in oven for 20 minutes or until the veal is tender and the tomatoes start to soften. Serve.