Veal with cheese, tomato sauce, anchovies and capers
4 servings
30 minutes
Veal under cheese with tomato sauce, anchovies, and capers is a refined dish of Italian cuisine where the tenderness of the meat harmonizes with the richness of the tomato sauce and the spiciness of the anchovies. This dish has roots in traditional recipes from Southern Italy, where seafood and aromatic spices are favored. Fried veal soaked in white wine and tomato sauce becomes juicy, while capers and anchovies add interesting flavor nuances. The finishing touch is melted mozzarella cheese that gently envelops the meat, giving it a pleasant texture. This dish is suitable for both family dinners and formal receptions, especially when complemented by a glass of good white wine. Enjoy this gastronomic masterpiece full of Mediterranean aromas and flavors.
1
Cut the veal into portion pieces and pound it. Lightly coat the cutlets in flour and fry in a mixture of butter and vegetable oil. Season with salt and pepper.
- Veal: 800 g
- Wheat flour: 20 g
- Butter: 20 g
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Chop and mix the capers, anchovies, and herbs. Drizzle the chops with wine, add tomato sauce, and cook for 5 minutes. Then add the anchovy mixture.
- Pickled capers: 1 tablespoon
- Anchovies: 4 pieces
- Green: 1 bunch
- White wine: 20 ml
- Tomato sauce: 150 g
3
Remove from heat, place cheese on each piece of meat, and cover to melt the cheese.
- Mozzarella cheese: 150 g