Veal Scaloppini a la Provencale
I love quick and simple dishes that give me my meat fix yet aren’t super heavy.. This is such an easy and lovely dish to make for yourself or if you have friends coming over.. You can serve it with pasta or sautéed veggies.. It's lovely!
Serves 2-3 persons
8 veal scaloppini (thinly pounded)
3 cloves of garlic
2 medium sliced tomatoes peeled & chopped
1 cup of chicken stock
1 cup of white wine
2 TBL of chopped parsley
2 eggs whisked with 2 TBL water
Flour for drenching
Squeeze of lemon
In a pan, heat some olive oil and cook the garlic for a few minutes then add the tomatoes.. Cook until they are tender and add the wine.. Bring to a rapid boil, then simmer for about 10 minutes.. Add the broth and simmer until it reduces to half..
In another pan, heat a knob of butter with a little nut oil.. Drench your veal scaloppini in the egg and water mixture, then in the flour, and fry till golden brown, about a minute or so on each side..
Now add the veal to the Provencale mixture, combine well and cook over med-high heat for a couple of minutes, add a squeeze of lemon, salt and pepper to taste and sprinkle with the parsley.. Voila!