When I think of Veal Scallopini, I think of a quaint tucked in spot where only I/family go... home!
For this dish you will need: at least 3/4 pound of either veal or pork loin, diced tomatoes, capers, purple onion and roasted red pepper but not necessary. Also, as I prefer... angel hair pasta and a green salad.
To begin: saute chopped purple onion and saute in olive oil until browned. To the onion, add 2 tbs of butter and then lay in pounded meat medallions (veal/pork) that have been seasoned with salt, garlic powder, dried herbs and powdered with Italian bread crumbs. Brown the meat on both sides.
Once browned, add as many capers as you like, along with about 1/2 cup of beef stock and a few drops of balsamic vinegar... letting this sizzle on high heat for about 3 min. Reduce the heat and add one medium size can of diced tomatoes or dice fresh... as many as you like. Let this simmer while you prepare the pasta.
~ Tutti a Tavola!
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