Veal Scallopini with Tomato, Oregano, and Capers

This is a very tasty recipe that I learned from Marcella Hazan's Essentials of Classic Italian Cooking. Having previously eaten veal that was dry and tough in restaurants on more than one occasion, I was pleased to find that I could make quite appealing veal very easily at home. I have been making this recipe for so long now, and so many times that I haven't looked inside the cookbook for years. Hence I am sure I have altered it somewhat to fit my own personal cooking needs and conveniences.

It is one of my old standbys, a recipe that I make when I don't know what else to make and am too pressed for time to look for new recipes.

It doesn't take too long and is very easy.

To serve approx. 4 people, or 2 adults and 3 little ones as in our household, the ingredients are:

1 lb thinly pounded veal slices for scallopini

about 1/2 c. flour

salt and pepper

vegetable oil, enough to coat your frying pan

1/2 c. white wine

1 large can of imported Italian plum tomatoes, drained and roughly chopped

1 T. oregano

1 T. capers, or a lot more if your children adore capers like ours do...

1 T. butter

First, season the veal with salt and pepper.

Then, dredge each slice with a thin coating of flour.

Pour a small amount of vegetable oil in a frying pan over medium-high heat, just enough to coat the bottom.

Fry the veal slices until browned, turning once to brown both sides, about 4 minutes per side.

They will look something like this:

If you need to brown multiple batches of veal, deglaze the pan with the wine between batches in order to prevent burning leftover particles from the previous batch. Set aside the cooked veal and glazing liquid in a bowl.

Once all the veal is cooked, deglaze the pan once more. Then add the chopped tomatoes. Pour any liquid from the reserved veal into the pan as well, and cook this sauce for about 30 minutes.

Toward the end of the cooking time, add the oregano and the butter. This time I forgot the butter, and didn't even notice until I typed this out. Thus, if you're watching your fat intake, you too can "forget" the butter with no ill consequences.

When it is done cooking, add the capers.

Briefly reheat the veal slices in the sauce.

Serve the veal topped with the sauce.

Enjoy with a green vegetable or salad!