Go Back
–+ servings
Veal Scaloppine with Tomato, Oregano, and Capers

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Method

Ingredients
  

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.

Tried this recipe?

Let us know how it was!