Ingredients

cup (50 mL) all-purpose flour 2 eggs, lightly beaten with 1 tbsp (15 mL) water 1 cups (375 mL) bread crumbs 1 cups (375 mL) Toscano cheese, finely grated 1 tsp (7 mL) dried oregano 1 tsp (5 mL) lemon zest, finely grated (preferably on a rasp) 1 lb (750 g) veal scaloppine Salt and pepper to taste Sauce 3 tbsp (45 mL) unsalted butter cup (125 mL) shallots, finely diced tsp (1 mL) chili flakes 1 tbsp (15 mL) garlic, finely chopped 3 cups (750 mL) grape tomatoes, halved lengthwise 2 tbsp (25 mL) capers, drained cup (125 mL) dry white wine 1 tsp (5 mL) sugar (optional) cup (50 mL) fresh basil, coarsely chopped cup (50 mL) extra virgin olive oil

Description

To Ensure A Tender Scaloppine Make Sure The Veal Is Sliced Very Thin, Otherwise Pound Each Piece Between 2 Sheets Of Plastic Wrap In Order To Achieve A Delicate Cut Of Meat. This Recipe Also Tastes Delicious When Prepared With Thinly Pounded Chicken Breas

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