Chef Martino

Season 2007 Episode 07.06.07

Veal Scallopini with Tomato Caper Sauce

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4 servings IngredientsSauce ¼ cup white wine 50ml 3 chopped plum tomatoes 3 anchovies, chopped 1 tablespoon capers 15ml 1 tablespoon butter 15mlVeal 2 tablespoons olive oil 25ml 2 tablespoons butter 25ml 8 slices veal scallopini Salt and freshly ground pepper ½ cup flour seasoned with salt and pepper 125ml 2 tablespoons chopped parsley 25mlDirections Add wine, tomatoes and anchovies to a pot. Bring to boil, reduce heat to medium-low and simmer for 5 -8 minutes or until thickened. The anchovies will have practically disappeared by this point. Stir capers and butter into sauce and 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 scallopini on serving dishes and pour over sauce Sprinkle with chopped parsley.moreless

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