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Antipasti - Appetizers

Scaloppine in Creamy Tomato Sauce

Prep Time: Minutes
Cook Time: 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

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