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 disap
peared
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.