recipe of ultimate Veal scaloppine with spicy tomato & caper sauce

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal scaloppine with spicy tomato & caper sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal scaloppine with spicy tomato & caper sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal scaloppine with spicy tomato & caper sauce is something that I’ve loved my entire life.

Table of Contents


  • Olive oil spray
  • 4 (125g each) veal schnitzels
  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 1/4 teaspoon dried red chilli flakes
  • 60ml (1/4 cup) white wine
  • 400g can no-added-salt chopped tomatoes
  • 1 tablespoon salted baby capers, rinsed, drained, finely chopped
  • 2 teaspoons balsamic vinegar
  • 1/4 cup fresh basil leaves
  • Steamed Baby Coliban (Chat) potatoes, to serve (see note)
  • Rocket leaves, to serve


  • Step 1
    Heat a large non-stick frying pan over high heat. Spray with oil. Cook the veal for 1-2 minutes each side for medium-well or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
  • Step 2
    Heat the pan over medium heat. Spray with oil. Add the onion and cook, stirring occasionally, for 3-4 minutes or until soft. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the wine and simmer until reduced by half. Add the tomato and capers and simmer for 5-10 minutes or until the sauce thickens slightly. Stir in the vinegar.
  • Step 3
    Add the veal and turn to coat in the sauce. Top with the basil leaves and serve with potatoes and rocket.

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