Veal Scaloppini with Tagliatelle...

Veal is the preferred meat for this dish but if you don't have or can't find veal at your grocery then just use boneless pork loin. You will need at least 1 lb of veal or pork loin. Prior to cooking, marinate the loin in olive oil and balsamic vinegar with a dash of garlic powder and pinch of sea salt. You will also need: capers, along with roasted red peppers and tagliatelle pasta.

To begin: cut the loin into thick medallion sizes and pound with a meat hammer. Coat each medallion with seasoned bread crumbs. Saute onion in olive oil until brown, push aside and lay in the pounded medallions. Brown on both sides, add half a small jar of capers and a hand full of diced roasted red peppers (from jar) along with some of the liquid from the jar.

Boil the tagliatelle pasta in salted water until tender.  Drain and ladle onto a low lipped serving plate, top with the scallopini and serve with grated Parmesan.

 ~ Tutti a Tavola!