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VITELLO A LA SORRENTINA
A traditional veal scaloppine made in Sorrento |
| 2 servings |
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| INGREDIENTS |
3 T olive oil
1/2 t oregano
2 T flour
6 slices (3 oz) pounded veal top round
6 thin slices mozzarella
4 oz marinara sauce (leftover will do just as well)
1/2 t minced garlic
1 oz dry white wine
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| METHOD |
| While the oil sizzles in a skillet, dip the slices of veal in the flour;
shake off the excess.
Carefully add to the hot oil and brown on both sides.
Deglaze with wine.
Add the marinara sauce; don’t cook longer than 4 minutes since the
veal in very tender.
Sprinkle the oregano on top and place the mozzarella on each slice.
Transfer the pan under the broiler for one minute for the cheese
to melt. |
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