Veal Scallopini With Tomato Caper Sauce - cooking recipe

Ingredients

Sauce
1/4 cup white wine
4 plum tomatoes, chopped
3 anchovies, rinsed well and chopped
1 tablespoon capers
1/4 teaspoon sugar
1/4 - 1/2 teaspoon basil
1 tablespoon butter
salt and pepper, to taste
Veal
1 tablespoon olive oil
1 tablespoon butter
8 large veal scallopini
salt and pepper
1/4 cup flour (seasoned with salt and pepper)
2 tablespoons parsley, chopped

Preparation

Add wine, tomatoes and anchovies to a pot. Bring to boil, reduce heat to medium low and simmer for 5 to 8 minutes or until thickened. Stir capers and butter into sauce. Keep Warm.
Heat olive oil and butter in a large skillet over high heat. Season scallopini with salt and pepper. Dip scallopini into flour and shake off excess. Place in skillet and working in batches as necessary, cook about 30 seconds a side or until browned. Remove to a platter.
Place the scallopini on serving dishes and pour sauce over. Sprinkle with parsley.