0020  Veal Scallopini with Tomato Caper Sauce

4 servings

Ingredients

Sauce

¼ cup white wine  50ml

3 chopped plum tomatoes

3 anchovies, chopped

1 tablespoon capers  15ml

1 tablespoon butter  15ml

Veal

2 tablespoons olive oil  25ml

2 tablespoons butter  25ml

8 slices veal scallopini

Salt and freshly ground pepper

½ cup flour seasoned with salt and pepper  125ml

2 tablespoons chopped parsley   25ml

Directions

Add wine, tomatoes and anchovies to a pot.

Bring to boil, reduce heat to medium-low and simmer for 5 -8 minutes or until thickened.

The anchovies will have practically disappeared by this point.

Stir capers and butter into sauce and keep warm.

Heat olive oil and butter in a large skillet over high heat.

Season scallopini with salt and pepper.

Dip scallopini into flour and shake off excess.

Place in skillet and working in batches as necessary, cook about 30 seconds a side or until browned.

Remove to a platter.

Place scallopini on serving dishes and pour over sauce

Sprinkle with chopped parsley.