| Veal Scallopini |
Recipe Type: Entree
- 1 lb Fresh Veal Cutlets, Thinly Pounded
- 1/2 Cup Flour
- Salt and Pepper, For Seasoning
- Pompeian Extra Virgin Olive Oil
- 1 Can Pine Cone Crushed Tomatoes, Drained
- 1 Teaspoon Butter
- 1 Tablespoon Thyme
- 2 Tablespoons Capers
- Season the veal cutlets with salt and pepper.
- Dredge each piece into the flour. Heat up frying pan over medium-high heat. Coat with olive oil.
- Bring the cutlets to the frying pan and cook each side for about 4 to 5 minutes.
- Transfer cutlets to a plate.
- Pour the white wine into the frying pan. Add in the tomatoes and let cook for 30 minutes or so.
- Towards the end of the 30 minutes, add the thyme and butter into the pan.
- Once the sauce has finished cooking, toss in the capers and bring the veal cutlets back to the pan to reheat.
- Serve.
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