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Veal Scaloppine with Tomato, Oregano, and Capers

From Essentials of Classic Italian Cooking by Marcella Hazan
Veal Scaloppine with Tomato, Oregano, and Capers


2 1/2 tablespoons vegetable oil
3 garlic cloves, peeled
1 pound veal scaloppine, cut from the top round
Flour, spread on a plate
Black pepper, ground fresh from the mill
1/3 cup dry white wine
1/2 cup canned imported Italian plum tomatoes, chopped, with their juice
1 tablespoon butter
1 teaspoon fresh oregano OR 1/2 teaspoon dried
2 tablespoons capers, soaked and rinsed if packed in salt, drained if in vinegar


1. Put the oil and garlic in a skillet, turn on the heat to medium, cook the garlic until it becomes colored a light nut brown. Remove it from the pan and discard it.

2. Turn the heat to medium high, dredge the scaloppine in flour, shake off the excess flour, and slip the meat into the pan. Brown them quickly on both sides, about half a minute per side if the oil and butter are hot enough. Transfer them to a warm plate, using a slotted spoon or spatula,and sprinkle with salt and pepper.

3. Over medium-high heat, add the wine, and while the wine simmers use a wooden spoon to loosen all cooking residues on the bottom and sides. Add the chopped tomatoes with their juice, stir to coat well, add the butter and any juices the scaloppine may have shed on the plate, stir, and adjust heat to cook at a steady, but gentle simmer.

4. In 15 or 20 minutes, when the fat floats free of the tomatoes, add the oregano and capers, stir thoroughly, then return the scaloppine to the pan and turn them in the tomato sauce for about a minute until they are warm again. Turn out the entire contents of the pan onto a warm platter and serve at once.

For 4 servings


Very good results. I think I like any recipe that includes capers.


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