Sweet and Sour Veal Scallopini
- 4 Veal cutlets (about 180 grams)
- 1 bunch scallions
- 50 grams dried tomatoes (in oil)
- Sea salt
- freshly ground peppers
- 2 tablespoons Pastry flour
- 2 tablespoons olive oil
- 2 teaspoons Tomato paste
- 200 milliliters dry white wine
- 250 milliliters jarred Veal stock
- 8 caperberry
- 1 teaspoon honey
- ½ bunch Basil
Rinse the veal cutlets, pat dry, halve and pound flat.
Rinse, trim and halve the scallions.
Coarsely chop the tomatoes.
Sprinkle cutlets with salt and pepper and coat with flour. Heat the oil in a pan and saute the cutlets on both sides. Remove the cutlets and set aside. Add the scallions and the tomato paste to the pan and saute briefly. Deglaze with white wine and stock. Stir in the tomatoes, capers and honey. Let simmer slowly for about 8 minutes, until creamy. Return the meat to the pan and cook for 2-3 minutes. Rinse basil and shake dry. Set aside a few sprigs for garnish, pluck the remaining leaves and chop coarsely. Stir in the chopped basil and remove the pan from the heat.
Season with salt and pepper. Transfer to serving plates, garnish with basil and serve.