Sunday, 14 October 2012

Veal scaloppine with black olives

1kg veal escalopes
plain flour for dredging
500g ripe tomatoes sliced (can use tinned)
1/4 cup white wine
4 teaspoons salted capers rinsed and gently squeezed dry
4 tablespoons fresh chopped oregano
6 tablespoons fresh chopped parsley
2 tablespoons fresh chopped basil
1/2 cup dry cured black olives (seeds removed and chopped)
olive oil for drizzling
salt and freshly ground pepper

Preheat the oven to 200 C

If the veal is not already flattened, use a smooth meat mallet or wooden rolling pin to pound the veal lightly to an even thickness. Lightly oil a ridged grill pan or griddle over a medium heat.

Dredge the veal in the flour, shaking off any excess. sear each piece of veal in the pan for a couple of minutes on each side

Transfer meat into an oiled baking dish, arranging the pieces of veal side by side. Place the olives, slices of tomato, capers, herbs, wine, salt and pepper into a bowl and crush with your hands place over veal drizzle with olive oil.

Cover with tin foil and place in the oven for 15-20mins then remove foil and bake for a further 15 minutes.

Serve immediately. Serve with steamed baby potatoes.

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