Veal Scaloppine with Spicy Tomato Caper Sauce
25 min·Italian
Veal Scaloppine with Spicy Tomato Caper Sauce
Ingredients
Main
- Olive oil spray
- 4 (125g each) veal schnitzels
- 1 small red onion, finely chopped
- 1 garlic clove, crushed
- 1/4 tsp dried red chilli flakes
- 60ml (1/4 cup) white wine
- 400g can no-added-salt chopped tomatoes
- 1 tbsp salted baby capers, rinsed, drained, finely chopped
- 2 tsp balsamic vinegar
- 1/4 cup fresh basil leaves
- Steamed Baby Coliban (Chat) potatoes, to serve
- Rocket leaves, to serve
Instructions
3 steps
- 1
Heat a large non-stick frying pan over high heat. Spray with oil. Cook the veal for 1-2 minutes each side for medium-well or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
2 min - 2
Heat the pan over medium heat. Spray with oil. Add the onion and cook, stirring occasionally, for 3-4 minutes or until soft. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the wine and simmer until reduced by half. Add the tomato and capers and simmer for 5-10 minutes or until the sauce thickens slightly. Stir in the vinegar.
10 min - 3
Add the veal and turn to coat in the sauce. Top with the basil leaves and serve with potatoes and rocket.
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Progress
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