Veal Pizzaiola
From the venerable Ristorante Villa Francesca in Boston's North End; this was in the Boston Herald's recipe request column in the 90's. I haven't tried it yet, but it looked too good not to share.
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 6ounces veal scallopini (thin round or oval slice of veal)
- 1 1⁄2teaspoons butter
- 4
- 6ounces chopped tomatoes
- 1⁄4teaspoon oregano
- 1pinch salt & pepper
- 1⁄3cup white wine
-
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DIRECTIONS
- Heat oil in saute pan.
- Saute veal very quickly until seared on both sides.
- Drain oil, leave veal in pan.
- Add butter and garlic, saute 30 sec.
- Add remaining ingredients; simmer until sauce reaches desired consistency.
- (If sauce is thin, remove meat while reducing sauce and return to pan when sauce is ready) Garnish and serve immediately.
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