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!
