Veal scaloppine pizzaiola
Instructions
Flour the cutlets.
Heat oil In a pan and saucepan, heat butter, onion and garlic, then add the meat and cook over high heat for 5 minutes on both sides.
Add the tomatoes peeled and cut into small pieces and cook for a few minutes.
Remove the garlic clove.
Add the capers desalted and pitted olives.
Add salt and pepper.
Let season 5 minutes again.
Passed the scaloppine on a warm serving dish, cover with the sauce and serve.
Accompanying wines: Valpolicella DOC classic, Rosso Di Montepulciano DOC, Guardiola Rosso DOC.
Ingredients and dosing for 4 persons
- 4 veal scaloppine
- 40 g of butter
- 3 tablespoons of olive oil
- 1/2 onion
- 4 ripe tomatoes
- 1 clove of garlic
- 2 tablespoons of capers
- 10 green olives
- Salt
- Pepper