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Scaloppine in Creamy Tomato Sauce

Serves 4-6
Cook Time 10 Minutes

3 tablespoons unsalted butter
1 tablespoon Il Casolare Unfiltered Extra Virgin Olive Oil
1 pound veal scaloppineor chicken cutlets, pounded thin
4 tablespoons all purpose flour
Salt and freshly ground black Tellicherry Peppercorns
2 tablespoonsItalian Double ConcentrateTomato Paste
1/2 teaspoon Amore Garlic Paste
1/4 cup dry white wine
1/2 cup heavy cream
Sale di Cervia Sea Salt to taste

In a large skillet, heat the butter with the Il Casolare Oil over high heat until it begins to melt.
Lightly dust a few pieces of the meat with the flour and shake off the excess. Place the meat in a single layer in the skillet and brown on both sides, about 2 minutes. Remove the pieces to a plate and keep warm. Continue with the remaining meat.
Add the wine, Amore Garlic and Tomato Pastes to the skillet. Bring to a simmer.
Stir in the cream and cook until thickened, about 2 minutes more. Return the veal to the skillet and turn it in the sauce. Season with Cervia Sea Salt. Serve hot.

Recipe adapted from and photo courtesy of

Products suggested for this recipe:

Italian Double Concentrate Tomato Paste
Thick, rich tomato flavor concentrated in just a teaspoon.
From $4.15

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Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

More Details