Veal escalopes pizzaiola style

December 28th, 2010

Chef

Serves 4

20 minutes

Ingredients:

500g thin veal escalops
400g plum tomatoes
Â½ glass dry white wine
1 garlic clove finely sliced
2 tablespoons flour
1 teaspoon dried oregano
extra virgin oil
salt and pepper.

Directions:

Pound the veal escalopesÂ with a mallet to flatten themÂ slightly.
Wash the tomatoes, usingÂ a sharp knife make shallowÂ cross in the skin at the baseÂ and plunge in boiling water,Â leave for 1 min, drain, removeÂ skin, deseed and dice.
Put in a sieve to let themÂ drain.
Dust the escalopes withÂ flour. Warm some olive oilÂ in a frying pan and fry theÂ escalopes for 3 to 4 minsÂ on each side, until evenlyÂ drowned. Set side on a plate,Â season with salt and pepperÂ and cover with plate.
Sautee the garlic in a fryingÂ pan. Add the wine and let itÂ evaporate on a high flame.
Add the tomatoes, seasonÂ with salt and pepper andÂ simmer for about 6 mins.
Now add the oregano andÂ wok for a further, 2 mins.
Remove pan from fire, coverÂ with lid and leave for 5 mins,Â before serving with a goodÂ sprinkling of freshly groundÂ black pepper, and a few basilÂ leaves.