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 with Sundried Tomato Sauce
- 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
- Heat the oil in a pan.
- Season the veal cutlets with salt and pepper.
- Dredge the veal cutlets in the flour.
- Dip the veal cutlets into the eggs.
- Dredge the veal cutlets in the bread crumbs.
- Cook the veal cutlets in th oil until golden brown, about 3-4 minutes per side.
Sundried Tomato Sauce
- 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
- Heat the oil in a pan.
- Add the shallots and anchovies and saute until the anchovies break down
- Add the sundried tomatoes and roasted garlic and saute for another minute.
- Add the white wine, deglaze the pan and simmer to reduce.
- Add the chicken stock and simmer to reduce to a sauce like consistency.
- Lower the heat and melt in the butter.
- Remove from the heat and add the lemon juice and season with salt and pepper.
sundried-tomato sauce?? yes, please!! :0)
noble pig says
I am cracking up that you have not tried anchoives. I love them, because they are salty.
This is one of my favorite classic dishes, it looks like it turned out great.
Garlic + Sun Dried Tomatoes = My new favorite sauce!!!! I have never tried anchovies either, so maybe this will be a good starter recipe for me.
Marc @ NoRecipes says
This looks great as usual Kevin!
Mochachocolata Rita says
I love everything about this dish…garlic, sun dried tomatoes, butter, cheese…everything! I haven’t tried anchovies in such sauce…must give it a try soon ^_^
I’m an anchovie lover. This sounds like a great dish! *CLAP CLAP CLAP*
I love the sun-dried tomato topping.
I saw that episode of The Main and while I was watching it thought it was pretty interesting. I’m glad to see somebody reproduced it and it looks really appealing.
Proud Italian Cook says
Kevin, all this, and then you place on top of polenta?? Yummm!
Laura @ Hungry and Frozen says
That looks so good. I love how anchovies seem to ‘melt’ into whatever they are cooked with so they aren’t as scary as they sound…
The fishy smell you are saying seems to be putting me off in trying anchovies but your dish at the finale is looking so good 🙂
Gosh, that looks delicious, but then all of your food does. You can come and cook for me anytime!
Can I come over for dinner? Seriously.
This looks delicious. Looking forward to more anchovy exploration.
Greg Turner says
Nice! Looks fantastic.
anchovies are a little too flavourful for me sometimes. but mash em up and they go great as a base for a seafood pasta sauce. or even better on homemade thin crust pizza with lots of veg and an egg on top 🙂
once again, you created something so yummy. sigh. 😉
Nina's Kitchen (Nina Timm) says
I will have to hunt down some veal,but this recipe is a must try….
i come running when i hear sun-dried tomato sauce but i come to a screeching halt when i hear veal. it was just a baby. meh, more for you. 🙂
i’m marking that sauce though, and i’ll add it to something a little more my style. like spaghetti. 🙂
the sundried tomato sauce on veal sounds soo perfect!! you are such a magician in the kitchen kevin!!your hands make wonder!!
It sounds like a very interesting dish, but anchovies and I don’t get along very well. I’d love to try the sun dried tomato sauce without them though. I am bookmarking this recipe.
Yum…will try tonight!
ps..if your viewers are squeamish about anchovies..replace with a Tbs of Worcestershirer sauce
Yum, sounds delicious!
why in the world are people still eating V E A L. Do you know how this meat is made? Baby cows are taken from their mothers and fed a horrendous diet and kept in cages. Now I’m no animal loving freak- but Veal is something I stand against! I’m so baffled to why people are still eating this shit.
Memaw's memories says
Sounds great. I’m going to try this recipe. Thanks for sharing.
Veal is one thing that I can’t find around here, but that sauce sounds amazing and I will be saving it to make and serve over something else!
I’m totally marking this one to try! I love sun-dried tomatoes, and I also have a tin of anchovies that I bought thinking I just needed to jump in and try them sometime… perfect recipe for it!
Anything with a whole head of roasted garlic has GOT to rock! And I’m also a late anchovy bloomer. I know it adds flavor to sauces, and as long as I don’t have to actually eat one, I’m in. (I’m just not that keen on eating a slab of salt with fish flavor!)
This dish looks fantastic!
That just has to be good and packed with flavour!
Mike of Mike's Table says
Yum, this looks excellent! Veal anything is a great way to start, but I love the sauce!
The sauce sounds incredible! I’d like to try it on some chicken, since I can’t really find veal around here.
Really delicious Kevin! Gloria
We Are Never Full says
you hit the nail on the head about WHY one should use anchovies in sauces… they add something that is difficult to describe. it’s not fishiness, it’s a sort of saltiness and body that can’t happen any other way. Great job for giving these a try. i’m a recent converter too! 4 years and counting!
I love using anchovies! Looking at them, not so much, but they add great flavor to lots of things! This looks amazing, Kevin!
The veal looks fab with the sundried tomato sauce. Bet it makes a very heart and satisfying meal.
Mr. Gigi Cakes says to tell you “…thank for a lovely dinner Kevin!” I made these tonight and the were really good. Thanks for another great recipe!
I love using anchovies in dishes like this. It adds a special “something”. It looks just great!
Thanks for sharing your anchovy-experience, Kevin 😀 I am having difficulties with anchovy too but I just bought a tin the other day, wanting to give it a new try. So, you say it´s not that “dangerous”?:D I might try it again. In the meen time, can I have that scallopini, please?
Thank you! I have staring at three jars of anchovies trying to figure out what in heck they need to get used for (stupid good deals that are to good to pass up).
Topped with some veal cutlets I just bought last weekend you have decided one of my weekend dinners.
You did a really good job on this dish, Kevin. Boy…look how far you’ve come! 🙂
Yum Yum! Looks so delish – I have missed reading your blog while I was away…..I HAD to make your Lemon Chicken tonight (from your Chinese recipes)….Mmmmm it was very nice I must say!
Peter M says
I saw this episode as well and now that someone who’s taste I trust has made it, I’m up for giving this a try too!
Bellini Valli says
Anchovies add that extra zing of saltiness to any dish. Love the sauce for the veal Kevin:D