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 www.amorebrand.com