Scaloppine Marinara Al Pecorino Romano - cooking recipe

Ingredients

9 Tbsp. olive oil, divided
4 cloves garlic, thinly sliced
2 c. canned plum tomatoes with their juices, crushed
salt and freshly ground black pepper to taste
1 tsp. dried oregano
8 slices veal scaloppine
1/3 c. dry white wine
3/4 c. thinly sliced Pecorino Romano cheese

Preparation

In a saute pan, over medium heat, heat 3 tablespoons of the olive oil and saute the garlic.
(Be careful not to let the garlic turn brown.)
Add the tomatoes, salt, pepper and the oregano. Turn up the heat and cook for 4 minutes.