Veal Scaloppine with Tomato, Oregano, and Capers
from Essentials of Classic Italian Cooking
2 1/2 TBSP vegetable oil
3 garlic cloves peeled
1 pound veal scaloppine
flour, spread on a plate
fresh ground black pepper
1/3 cup dry white wine
1/2 cup canned imported Italian plum tomatoes, chopped with juice
1 TBSP butter
1 tsp fresh oregano or 1/2 tsp dried
2 TBSP capers, rinsed and drained
Put the oil and garlic in a skillet, turn on the heat to medium, and cook the garlic until it becomes colored a light brown. Remove it from the pan and discard it.
Turn up the heat to medium high, dredge the veal in flour, and brown quickly on both sides, about 1/2 minute per side. Transfer to a warm plate and sprinkle with salt and pepper.
Over medium high heat, add the wine and deglaze. Add the chopped tomatoes with their juice and stir to coat well. Add the butter and any drippings that have accumulated on the veal plate. Adjust heat to cook at a steady, but gentle simmer.
After 15-20 minutes, when fat floats free of the tomatoes, add the oregano and capers, stir thoroughly, then return the veal to the pan and turn in the tomato sauce to reheat. Serve at once.
Notes: I must admit - I'm just not in love with the organization of this cookbook. I've written out all the instructions here. However, in the book itself, one is often required to flip back and forth between several recipes for earlier methods that have already been applied. Still, despite this, I've yet to make a recipe from this collection that I didn't like. Indeed, this was very tasty, though the sauce didn't quite have the consistency that I expected from the description of the dish - if it were a different type of cuisine I'd call it more of a warm salsa. In any case, the capers were certainly a nice contrast to the tomatoes and I think I'll likely make this one again sometime.Posted by Jennifer at December 20, 2004 9:36 PM