Veal Cutlets with Tomatoes, Spinach and Noyan Cheese

Name: Veal Cutlets with Tomatoes, Spinach and Noyan Cheese
Yield: 4 servings
Ingredients: 1 can (28 oz/796 mL) diced tomatoes; 8 sun-dried tomatoes in oil minced; 4 garlic cloves finely chopped; 1 tsp (5 mL) dried oregano; 1 tsp (5 mL) dried thyme; 8 oz (250 g) shredded spinach; 4 veal cutlets; 5 oz (150 g) Canadian Noyan cheese rind removed and shredded; Salt and pepper to taste

This is the Veal Cutlets with Tomatoes, Spinach and Noyan Cheese recipe.

Prep: 15 min
Cooking: 25 min - 30 min

Yields 4 servings

Ingredients

1 can (28 oz/796 mL) diced tomatoes
8 sun-dried tomatoes in oil minced
4 garlic cloves finely chopped
1 tsp (5 mL) dried oregano
1 tsp (5 mL) dried thyme
8 oz (250 g) shredded spinach
4 veal cutlets
5 oz (150 g) Canadian Noyan cheese rind removed and shredded
Salt and pepper to taste

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Preparation

Preheat oven to 350 °F (180 °C).

In a small saucepan, combine diced tomatoes and their juice, sun-dried tomatoes, garlic and herbs. Heat mixture for about 5 minutes. Mix in spinach and cook for another 5 minutes. Season to taste.

Place cutlets on a baking tray lined with a large sheet of non-stick aluminium foil. Top generously with the tomato mixture and seal foil to cover everything. Cook cutlets in oven for 15 to 20 minutes.

Remove foil covering cutlets, sprinkle cutlets with Canadian Noyan cheese and brown under grill.