Veal Scaloppine With Toscano Cheese and Tomato-Caper Sauce

By KimChi381

Ingredients

• MAIN:
• 1/4 cup (50mL) all-purpose flour
• 2 eggs, lightly beaten with 1 tbsp (15mL) water
• 1.5 cups (375mL) bread crumbs
• 1.5 cups (375mL) Toscano cheese, finely grated
• 1.5 tsp (7mL) dried oregano
• 1 tsp (5mL) lemon zest, finely grated (preferably on a rasp)
• 1.5 lbs (750g) veal scaloppine
• salt and pepper to taste
• SAUCE
• 3 tbsp (45mL) unsalted butter
• 1/2 cup (125mL) shallots, finely diced
• 1/4 tsp (1mL) chili flakes
• 1 tbsp (15mL) garlic, finely chopped
• 3 cups (750mL) grape tomatoes, halved lengthwise
• 2 tbsp (25mL) capers, drained
• 1/2 cup (125mL) dry white wine
• 1 tsp (5mL) sugar (optional)
• 1/4 cup (50mL) fresh basil, coarsely chopped
• 1/4 cup (50mL) extra virgin olive oil

Details

Servings 4

Preparation

Step 1

1. Place flour on a dinner plate. Place egg mixture in a medium bowl. In a second medium bowl stir together bread crumbs, cheese, oregano and lemon zest. Season veal pieces with salt and pepper.

2. Dredge 1 piece of veal in flour, dip into egg mixture and shake off excess egg. Place in bread crumb mixture and coat with crumbs on both sides. Place on clean plate. Continue with remaining veal pieces until all are coated. If there are leftover bread crumbs, continue to do a second coating on veal by simply dipping veal piece in egg and placing in bread crumb mixture a second time. Set veal aside until ready to saute.

3. For sauce, in a medium saucepan, heat 2 tbsp (25mL) butter over medium heat, add shallots, chili flakes and garlic and saute until shallots are translucent, about 5 mins. Add tomatoes, capers, white wine and sugar and continue to cook for 15 mins or until the tomatoes have softened. Stir in basil and remaining butter and season to taste, keep warm until ready to serve.

4. In a large nonstick frying pan heat half of olive oil over medium heat. Add veal to pan and saute until golden on 1 side, about 4 mins. Flip over and saute second side until golden (adding more oil if needed), about 4 mins. Work in batches if necessary to avoid overcrowding the pan.

5. When the veal has been sauteed, top with Tomato-Ccaper suace and serve warm.