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Veal Scallopini With Tomato Caper Sauce

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“You can have dinner on the table within 30 minutes with this dish. The sauce was particularly nice served over green beans and basmati rice.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Place the scallopini on serving dishes and pour sauce over. Sprinkle with parsley.

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