Veal Scaloppine with Tomato, Oregano, and Capers

Veal cooked ‘Pizzaiola’ style with tomatoes, garlic, oregano, and salty capers. A robust and aromatic sauce for tender meat.

Veal Scaloppine with Tomato, Oregano, and Capers

Veal cooked ‘Pizzaiola’ style with tomatoes, garlic, oregano, and salty capers. A robust and aromatic sauce for tender meat.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Method

Ingredients

  

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Main Ingredients

• 2 1/2 tablespoons vegetable oil
• 3 garlic cloves, peeled
• 1 pound veal scaloppine, flattened
• Flour
• 1/3 cup dry white wine
• 1/2 cup canned plum tomatoes, chopped
• 1 tablespoon butter
• 1 teaspoon fresh oregano OR 1/2 teaspoon dried
• 2 tablespoons capers, rinsed

Method

 

Instructions

1. Flavor oil with garlic (discard garlic when brown).
2. Dredge and brown veal. Remove.
3. Add wine, deglaze.
4. Add tomatoes and butter. Simmer 15-20 mins until fat floats free.
5. Add oregano and capers.
6. Return veal to sauce to warm through. Serve.

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