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Sicilian veal cutlets


  • Sprinkle oil and the lemon juice over the veal and set aside, turning a couple of times. 
  • To make the sauce, heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until softish. 
  • Add the tomatoes, stock, seasonings, olives, capers and anchovies. Stir and cook down until thick and fragrant.
  • Then taste for seasoning and stir through the basil.
  • Heat a thin layer of oil in another pan and gently cook the cutlets for a few minutes on each side, seasoning once sealed. Drain on kitchen paper towels, if needed. 
  • To serve, spoon the sauce on individual plates and top with the cutlets.


  • 4-8 veal cutlets
  • olive oil
  • juice of ½ lemon
  • 1 medium onion, diced
  • 2 garlic cloves, crushed
  • 2 cans diced tomatoes, drained a little
  • ½ cup chicken stock
  • sea salt & freshly ground pepper
  • 18 pitted black olives, chopped
  • 1 tbsp capers, rinsed & chopped
  • 6-8 anchovy fillets, chopped
  • 8-10 basil leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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