VEAL SCALLOPINI WITH TOMATO CAPER SAUCE

Veal Scallopini With Tomato Caper Sauce image

Provided by Abby Girl

Categories Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup white wine
4 plum tomatoes, chopped
3 anchovies, rinsed well and chopped
1 tablespoon capers
1/4 teaspoon sugar
1/4-1/2 teaspoon basil
1 tablespoon butter
salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
8 large veal scallopini
salt and pepper
1/4 cup flour (seasoned with salt and pepper)
2 tablespoons parsley, chopped

Steps:

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. Stir capers and butter into sauce. 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 the scallopini on serving dishes and pour sauce over. Sprinkle with parsley.

Nutrition Facts : Calories 141.1, Fat 9.7, SaturatedFat 4.2, Cholesterol 17.8, Sodium 219.8, Carbohydrate 9.3, Fiber 1.1, Sugar 2.1, Protein 2.4

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