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Recipe Detail Page
Veal Scallopini with Tomato Caper Sauce
Early Summer 2007
A mouth-watering way to make veal. Make sure the veal is pounded thin for the best texture. The anchovies disappear in the sauce leaving just a background hint of flavour. Use canned tomatoes if the fresh are not very juicy.
Serves 4
Sauce
¼ cup (50 mL) white wine
3 chopped plum tomatoes
3 anchovies, chopped
1 tbsp (15 mL) capers
1 tbsp (15 mL) butter
Veal
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) butter
8 slices veal scallopini
Salt and freshly ground pepper
½ cup (125 mL) flour seasoned with salt and pepper
2 tbsp (25 mL) chopped parsley
1. Add wine, tomatoes and anchovies to a pot. Bring to boil, reduce heat to medium-low and simmer for 5 to 8 minutes or until thickened. The anchovies will have practically disappeared by this point. Stir capers and butter into sauce and keep warm.
2. Heat olive oil and butter in a large skillet over high heat. Season scallopini with salt and pepper. Dip scaloppini 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.
3. Place the scallopini on serving dishes and pour over sauce. Sprinkle with chopped parsley
Serves 4
