VEAL ESCALOPES ALLA PIZZAIOLA

DIFFICULTY: 1

PREPARATION: 30 minutes

COOKING: 10 minutes

SERVINGS: 4

INGREDIENTS:

• 1 lb. 2 oz. (500 g) plum tomatoes, diced
• 8 veal escalopes, about 2 oz. (60 g) each
• 4 tbsp. (60 ml) extra virgin olive oil
• 4 1/2 tbsp. (40 g) capers, rinsed
• 8 slices sandwich bread (optional) flour, as needed
• oregano
• salt

INSTRUCTIONS:

1. Cut the crusts off the slices of sandwich bread and toast them in the oven or on the grill, if using.
2. Trim the escalopes, pound them lightly with a meat mallet, and dredge in flour.
3. In a skillet, heat the oil until hot. Add the escalopes and cook them quickly on both sides. Season with salt and keep warm.
4. To the same pan, add the tomatoes and cook over high heat for 5 minutes.
5. Season to taste with salt, and add a little oregano and the capers.
6. Return the escalopes to the pan and finish cooking.
7. Serve on crostini, if using.