Veal Escalopes with cherry tomatoes

Veal Escalopes with Cherry Tomatoes

Veal Escalopes with cherry tomatoes

Prep Time :  5 Minutes

Cook Time : 15 Minutes

Serves : 4

Ingredients :

• 4 Veal Escalopes about 800 Grams to 1 Kg.
• Olive oil
• 15 to 20 cherry tomatoes, halved
• 2 garlic cloves, chopped
• 3 sprigs flat parsley leaves, chopped
• 3 basil leaves, shredded
• fine salt

Directions

• Bash the veal escalopes between 2 sheets of baking parchment or cling film to a thickness of 1–2mm.
• Drizzle a little olive oil into a non-stick frying pan over a medium heat.
• Lay the veal escalopes in the pan.
• Add the tomatoes, garlic, parsley and basil. Season veal escalopes  with salt, cover with a lid and cook for about 5 minutes.
• Now turn the veal escalopes over, sprinkle over some more salt and squash the tomatoes with the back of a wooden spoon to create a juicy sauce. Continue to cook for 4–5 minutes more.
• Serve the meat covered with tomato sauce from the pan.
• For extra flavor, you could add a sliced shallot and some chopped pitted black olives at the same time as the other sauce ingredients.

Best and Freshest Veal is always available at In House Butchers.

This is a  very simple veal and tomato recipe, of Neapolitan origins, which  is also very  popular meat dish in Malta.

The  sauce is just as tasty as the veal  escalopes themselves, and here in Malta we  love to mop it up with one or two pieces of our crusty

Maltese bread.