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Veal Scallopine

Food Network Canada
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Ingredients

Veal Scallopine

2
pieces of veal scallopine (4-6 ounces)
flour, all-purpose
1
egg, beaten
¼
cup grated Parmesan cheese
pinch of freshly chopped thyme and parsley
splash of olive oil
1
tsp butter
4
slices of mozzarella cheese

Tomato Sugo

¼
cup olive oil
¼
cup diced onions
3
cloves of sliced garlic
½
cup hot banana peppers
2
cup San Marzano tomatoes
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Directions

Step 1

To cook the scallopine, simply dredge the veal into the seasoned flour. Then dip the flour-coated veal into the beaten egg mixture, that has had the Parmesan cheese added to it along with the fresh thyme and parsley.

Step 2

Drain well and sauté quickly on both sides in a steel or non-stick pan that has a little butter and olive oil added. This should only take 20-30 seconds on each side. Remove and place on cookie sheet. Add a tablespoon of the tomato sugo on top of each veal scallopine, add a slice of mozzarella on top.

Step 3

Broil under a salamander or place into a hot oven until cheese begins to melt and run. This scallopine is delicious served with spinach or a simple buttered noodle, such as a fettucine.

Step 4

In a sauté pan, heat the olive oil and gently brown the onions and garlic. Next, add the deseeded and sliced banana peppers and continue to cook for 4-5 minutes until soft and tender. Add the drained tomatoes and continue to simmer for 10-15 minutes, adjusting the seasoning with salt and pepper and cook until a slightly thick tomato sugo is obtained. Remove from heat. Allow to cool. Drain in a siv for 5 minutes to remove excess moisture and place off to one side.

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