Escalopes with pizzaiola mushrooms

Wash the tomatoes, pierce the peel and blanch them for 1 minute in boiling water, drain them and allow to cool before peeling them and removing the seeds, then dice them and halve the olives. Rinse the capers to remove the excess salt. Set aside. Arrange the meat between two sheets of baking paper and beat it with a meat mallet. Add salt and pepper. In a pan, heat half of the butter and fry half of the slices of meat until golden. Place them on a plate and do the same with the rest of the butter and meat. In the same pan, heat the oil, brown the garlic and remove it. Add the tomatoes, olives, capers and PIZZAIOLA MUSHROOMS after draining them, add salt and cook for 1 minute. Add the meat soaking it well in the sauce, lower the heat and cook for 5-7 minutes paying attention not to allow the sauce to become to dry. Put the escalopes on a serving dish, add the sauce, sprinkle with plenty of oregano and garnish with a few basil leaves.

Time: 20 min
Difficulty: Medium
  • Veal (slices) 600 g
  • Ripe tomatoes 300 g
  • Garlic 1 clove
  • Polli salted capers 10g
  • Polli pitted back olives 40 g
  • Butter 20 g
  • Extra virgin olive oil 20 g
  • Dry Oregano to taste
  • Basil 2 leaves
  • Salt to taste
  • Pepper to taste
  • Polli mushrooms pizzaiola style