Veal Scaloppine With Toscano And Tomato-Caper Butter

To ensure a tender scaloppine make sure the veal is sliced very thin, otherwise pound each piece between 2 sheets of plastic wrap in order to achieve a delicate cut of meat. This recipe also tastes delicious when prepared with thinly pounded chicken breast and is sure to become a household favourite. Replacement cheeses for this recipe could include a Manchego from Spain or any of the Pecorinos from Italy, all made with rich and tangy sheep’s milk.

¼ cup (50 mL) all-purpose flour
2 eggs, lightly beaten with 1 tbsp (15 mL) water
1½ cups (375 mL) bread crumbs
1½ cups (375 mL) Toscano cheese, finely grated
1½ tsp (7 mL) dried oregano
1 tsp (5 mL) lemon zest, finely grated (preferably on a rasp)
1½ lb (750 g) veal scaloppine
Salt and pepper to taste

Sauce
3 tbsp (45 mL) unsalted butter
½ cup (125 mL) shallots, finely diced
¼ tsp (1 mL) chili flakes
1 tbsp (15 mL) garlic, finely chopped
3 cups (750 mL) grape tomatoes, halved lengthwise
2 tbsp (25 mL) capers, drained
½ cup (125 mL) dry white wine
1 tsp (5 mL) sugar (optional)
¼ cup (50 mL) fresh basil, coarsely chopped
¼ cup (50 mL) extra virgin olive oil

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 sauté.

3. For Sauce, in a medium saucepan, heat 2 tbsp (25 mL) butter over medium heat, add shallots, chili flakes and garlic and sauté until shallots are translucent, about 5 minutes. Add tomatoes, capers, white wine and sugar and continue to cook for 15 minutes 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 sauté until golden on 1 side, about 4 minutes. Flip over and sauté second side until golden (adding more oil if needed), about 4 minutes. Work in batches if necessary to avoid overcrowding the pan.

5. When all the veal has been sautéed, top with Tomato-Caper Butter and serve warm.

Serves 4