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Scaloppine in Creamy Tomato Sauce

Difficulty:Easy
Prep Time: Minutes
Serves:
Cook Time: Minutes

Ingredients

  • ■   unsalted butter
  • ■   Il Casolare Unfiltered Extra Virgin Olive Oil
  • ■   veal scaloppine or chicken cutlets
  • ■   all purpose flour
  • ■   Salt
  • ■   freshly ground black Tellicherry Peppercorns
  • ■   Italian Double Concentrate Tomato Paste
  • ■   Amore Garlic Paste
  • ■   dry white wine
  • ■   heavy cream
  • ■   Sale di Cervia Sea Salt

Description

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

  • 1. In a large skillet, heat the butter with the Il Casolare Oil over high heat until it begins to melt.
  • 2. Lightly dust a few pieces of the meat with the flour and shake off the excess.
  • 3. Place the meat in a single layer in the skillet and brown on both sides, about 2 minutes.
  • 4. Remove the pieces to a plate and keep warm.
  • 5. Continue with the remaining meat.
  • 6. Add the wine, Amore Garlic and Tomato Pastes to the skillet.
  • 7. Bring to a simmer.
  • 8. Stir in the cream and cook until thickened, about 2 minutes more.
  • 9. Return the veal to the skillet and turn it in the sauce. Season with Cervia Sea Salt. Serve hot.
  • 10. Recipe adapted from and photo courtesy of www.amorebrand.com

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