Elizabeths Veal Scallopini
12 thin (about 1/8-inch thick) slices veal scallopini (about
1 pound) 2 tablespoons butter 2 tablespoons olive oil flour
for dredging 2 large cloves garlic, minced 4 anchovy filets,
minced 2 dozen kalamata olives, pitted and halved 4 Italian
plum tomatoes (canned), chopped
1/2 cup white wine
2/2 teaspoon salt
3/2 teaspoon freshly ground black pepper 6 leaves fresh
basil, chopped 1 tablespoon minced Italian parsley 2
tablespoons capers
If scallopini slices are surrounded by a thin membrane, snip
through it with a sharp knife or kitchen scissors to prevent
the veal from curling when cooking. Heat butter and oil in a
large sauti pan. Dredge the scallopini slices in flour and
shake off excess. Over medium heat, sauti scallopini for 1
minute on each side. Remove and set aside. In the same pan,
over medium-low heat, sauti garlic, anchovies and olives for
1 to 2 minutes. Add tomatoes and mash with a fork. Stir in
the wine, salt and pepper, reduce heat and cook over low
heat for 5 minutes. Add the basil, parsley and capers and
simmer for a few minutes more. Add scallopini and cook only
until hot. Serve immediately. Serves 4.
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