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A white plate of tender beef or veal slices smothered in a thick, flavorful tomato sauce, transforming their crunchy coating into a juicy delight. The sauce, enriched with capers, adds a tangy contrast to the savory meat, creating a perfect balance of rich and zesty.
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Rovelline Lucchesi |Crispy Veal in Tomato-Caper Sauce

Crispy, breaded veal slices simmered in a savory tomato and caper sauce.
Prep Time20 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Italian
Keyword: Rovelline, Rovelline Lucchesi
Servings: 4
Author: Guido Pasquariello

Equipment

  • Knife
  • Skillet
  • Bowl
  • Plate

Ingredients

  • 14 ounces beef or veal sliced
  • 1 cup tomato sauce
  • 2 eggs
  • Bread crumbs as needed
  • 1 tablespoon capers
  • 1 garlic clove
  • Frying oil
  • Olive oil
  • Salt

Instructions

  • Prepare Meat: If you have beef or veal slices, that's perfect. Cut them into smaller pieces, about 4-5 inches wide, to make them easy to handle and eat.
    14 ounces beef or veal
  • Beat Eggs: Crack two eggs into a bowl, add a pinch of salt, and whisk them together. This will be your first step to a crunchy coating.
    2 eggs, Salt
  • Bread the Meat: Dip the meat slices first in the egg mixture, then coat them with breadcrumbs. For an extra crunch, mix in a little grated stale bread and cornmeal with the breadcrumbs if you have it.
    Bread crumbs as needed
  • Let It Set: Let the breaded meat sit for a couple of minutes to dry out slightly, which helps the breadcrumbs stick better.
  • Double Dip: For an even crunchier crust, dip the slices back in the egg, then in the breadcrumbs again.
  • Fry: Heat up enough frying oil in a skillet to cover the meat slices. Once hot, fry the breaded meat until it's golden and crispy. Then, let them drain on paper towels to remove excess oil.
    Frying oil
  • Make the Sauce: In another skillet, heat a splash of olive oil and sauté the garlic (peeled and smashed) and capers for a few minutes. If you like, add a couple of sage leaves. Then, pour in the tomato sauce and let it simmer on low heat for about 5-10 minutes, adding a pinch of salt to taste.
    1 cup tomato sauce, 1 tablespoon capers, 1 garlic clove, Olive oil
  • Combine: Place the fried meat slices into the skillet with the tomato sauce. Let them cook for about 4-5 minutes on one side so they soak up the sauce, then flip and cook for another 3-4 minutes.
  • Serve: Dish up the meat slices hot, spooning any extra sauce and capers over them.

Notes

Feel free to adjust the amount of capers based on your taste for a tangier or milder flavor. If you have leftover sauce, it's great over pasta!