Veal Scallopini With Tomato Caper Sauce

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Total Time
25mins
Prep 15 mins
Cook 10 mins

You can have dinner on the table within 30 minutes with this dish. The sauce was particularly nice served over green beans and basmati rice.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Place the scallopini on serving dishes and pour sauce over. Sprinkle with parsley.
Most Helpful

2 5

I'm sorry to say, but this did not turn out well for us. The veal was very slimy in texture, instead of a breaded texture. The tomato sauce tasted very fishy/capery.

4 5

We enjoyed the unique flavours of this sauce. I will definately make this again.