Veal Cutlets in Organic Tomatoes Sauce

The last box of organic tomatoes from our friend’s garden was siting in garage and slowly ripening in our cold winter weather. These were cherry tomatoes collected green, as the last crop, but I was happy to keep them in the cold, and picking the bowl of red ones every several days. The recipe below is a simple effort to use whatever is left in the fridge and in the pantry to make heartwarming winter lunch for a cold and rainy day. Veal cutlets are my favourite meat. I love their tenderness and sweet taste, they take any flavour well. However, you can use lamb cutlets, and for this dish cutlets do not have to be frenched. For Paleo protocol the dish can be served on any steamed vegetables, zucchini noodles will be a nice side dish, but on a cold day I have chosen the option to cook sliced zucchini, to have a warmer overall feel.


2 serves

  • 4 veal cutlets
  • 1 large onion or 2 small onions
  • punnet of cherry tomatoes (I used organic ones)
  • 1 red capsicum
  • 1 large zucchini
  • 2 garlic cloves
  • fresh or dried chilli to taste
  • pinch of fennel seeds
  • pinch of dry thyme (or 2 fresh sticks)
  • 2 table spoons of olive oil (one can be replaced by coconut oil)
  • sea salt and ground black pepper for seasoning

Any other protein of your choice can be cooked with this sauce. Even chicken breast meat becomes tender and juicy.


  • heat olive oil 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 cover vegetables and cutlets
  • add dry/fresh thyme, season with sea salt
  • cook on low/medium heat for 40-45 minutes, 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

  • cover the pan with lid and cook for 3-5 minutes to have zucchini cooked but still with a bite
  • serve straight from the pan, in winter time it is better to have your plates warm

For those who can tolerate gluten free pasta, these cutlets go perfectly served on quinoa penne mixed with flavoursome sauce.

Vegetarians can completely forget veal cutlets, the sauce itself is that good. It can be used with any grains that you can tolerate in your diet.

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