Veal Tacos with Sun-Dried Tomato Tomatillo Sauce

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This twist on a family favorite is delicious with or without tortillas!

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Yields4 Servings
Sun-Dried Tomato Tomatillo Sauce
 1 tbsp (15 mL) canola oil
 1/2 cup (125 mL) diced red onion
 1 large garlic clove, minced
 2 tomatillos, husked and diced
 3 tbsp (45 mL) lime juice
 1/2 tsp (2 mL) hot pepper sauce
 1/4 tsp (1 mL) salt
 1/4 cup (60 mL) sour cream
 2 tbsp (30 mL) finely chopped sun-dried tomatoes, drained
Veal Tacos
 3/4 cup (175 mL) seasoned bread crumbs
 2 tbsp (30 mL) chopped fresh parsley
 1/2 tsp (2 mL) each garlic powder and onion powder
 1/4 tsp (1 mL) black pepper
 1 large egg
 12 oz (375 g) veal or beef cutlets or scaloppine
 3 tbsp (45 mL) canola oil
 6 small flour or corn tortillas, warmed
1

Sun-Dried Tomato Tomatillo Sauce: In a skillet, heat oil over medium heat. Cook onion and garlic for 2 minutes or until softened. Add tomatillos and cook, stirring for 3 minutes or until softened. Remove from heat and stir in lime juice, hot pepper sauce and salt. Stir in sour cream and tomatoes; cover and refrigerate.

Veal Tacos: In a shallow bowl, combine bread crumbs, parsley, garlic powder, onion powder and pepper. Whisk egg in another bowl. Coat cutlets in egg and let excess drip off. Coat both sides evenly with bread-crumb mixture and place on parchment paper lined baking sheet.

In a large nonstick skillet, heat oil over medium-high heat and cook cutlets for about 3 minutes per side or until golden brown and hint of pink remains inside. Cut into strips.

Place strips into warmed tortillas and top with SunDried Tomato Tomatillo Sauce to serve.

Tip
2

If using canned tomatillos, be sure to freeze any unused tomatillos so you can make the sauce again for an addition to any of your taco nights.

Courtesy of Best of Bridge Everyday Celebrations by Sylvia Kong and Emily Richards © 2022 www.robertrose.ca Reprinted with permission. Available where books are sold. Click here to learn more Best of Bridge

Image credit: Ashley Lima

Ingredients

Sun-Dried Tomato Tomatillo Sauce
 1 tbsp (15 mL) canola oil
 1/2 cup (125 mL) diced red onion
 1 large garlic clove, minced
 2 tomatillos, husked and diced
 3 tbsp (45 mL) lime juice
 1/2 tsp (2 mL) hot pepper sauce
 1/4 tsp (1 mL) salt
 1/4 cup (60 mL) sour cream
 2 tbsp (30 mL) finely chopped sun-dried tomatoes, drained
Veal Tacos
 3/4 cup (175 mL) seasoned bread crumbs
 2 tbsp (30 mL) chopped fresh parsley
 1/2 tsp (2 mL) each garlic powder and onion powder
 1/4 tsp (1 mL) black pepper
 1 large egg
 12 oz (375 g) veal or beef cutlets or scaloppine
 3 tbsp (45 mL) canola oil
 6 small flour or corn tortillas, warmed

Directions

1

Sun-Dried Tomato Tomatillo Sauce: In a skillet, heat oil over medium heat. Cook onion and garlic for 2 minutes or until softened. Add tomatillos and cook, stirring for 3 minutes or until softened. Remove from heat and stir in lime juice, hot pepper sauce and salt. Stir in sour cream and tomatoes; cover and refrigerate.

Veal Tacos: In a shallow bowl, combine bread crumbs, parsley, garlic powder, onion powder and pepper. Whisk egg in another bowl. Coat cutlets in egg and let excess drip off. Coat both sides evenly with bread-crumb mixture and place on parchment paper lined baking sheet.

In a large nonstick skillet, heat oil over medium-high heat and cook cutlets for about 3 minutes per side or until golden brown and hint of pink remains inside. Cut into strips.

Place strips into warmed tortillas and top with SunDried Tomato Tomatillo Sauce to serve.

Tip
2

If using canned tomatillos, be sure to freeze any unused tomatillos so you can make the sauce again for an addition to any of your taco nights.

Courtesy of Best of Bridge Everyday Celebrations by Sylvia Kong and Emily Richards © 2022 www.robertrose.ca Reprinted with permission. Available where books are sold. Click here to learn more Best of Bridge

Image credit: Ashley Lima

Veal Tacos with Sun-Dried Tomato Tomatillo Sauce
IngredientsDirections