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VEAL PIZZAIOLA




List of Ingredients



• 1 TABLESPOON PLUS 1 TEASPOON OLIVE OIL
  
• 15 OUNCES VEAL CUTLETS, POUNDED 1/4" THICK
  
• 2 CUPS CHOPPED , DRAINED CANNED PLUM TOMATOES
  
• 1/2 CUP DRY WHITE WINE
  
• 2 TABLESPOONS MINCED FRESH OREGANO
  
• 2 GARLIC CLOVES, MINCED
  
• 1/4 TEASPOON SALT
  
• FRESHLY GROUND BLAACK PEPPER TO TASTE
  
• 2 TO 3 TABLELSPOONS CAPERS, DRAINED
  






Instructions



1. OVER MEDIUM HEAT IN A LARGE SKILLET HEAT OLIVE OIL FOR 30 TO 60 SECONDS. ADD THE VEAL AND COOK, TURNING ONCE 3 TO 5 MINUTES, UNTIL BROWNED ON BOTH SIDES. TRANSFER TO A WARM PLATTER.
   
2. IN THE SAME SKILLET, COMBINE THE TOMATOES, WINE, OREGANO, GARLIC, SALT, PEPPER AND CAPERS.
   
3. REDUCE HEAT TO MEDIUM LOW AND COOK 5 MINUTES, OR UNTIL THE TOMATOES ARE SLIGHTLY SOFTENED.
   
4. RETURN VEAL AND ANY ACCUMULATED JUICES ON PLATE TO THE SKILLET AND SPOON THE TOMATO MIXTURE OVER IT. REDUCE THE HEAT TO LOW, SIMMER 15 TO 20 MINUTES, OR UNTIL SAUCE IS THICKENED AND THE VEAL IS COOKED THROUGH AND VERY TENDER.
   
5. 4 SERVINGS.