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Lidia Bastianich's Veal Scaloppine with Tomato and Basil

This can also be made with chicken breasts or pork scallops.

18 2- to 3-ounce thin veal scallops (about 2 1/2 pounds)
Salt and freshly ground pepper
All-purpose flour
1/4 cup extra-virgin olive oil
6 garlic cloves, peeled and smashed
1 1/2 pounds ripe tomatoes, peeled, seeded and cut into 1/2-inch pieces (about 3 cups)
2 tablespoons unsalted butter, cut up
1 teaspoon crushed red pepper flakes
10 fresh basil leaves, thinly sliced

Pound veal between sheets of plastic wrap with meat mallet until 1/4-inch thick. Pat dry and season with salt and pepper. Coat with flour, shaking off excess.

In large heavy skillet, preferably nonstick, heat oil over medium heat. Add single layer of veal, without touching. Cook, turning once, until lightly browned, 3 minutes. Drain on paper towels. Continue cooking veal, adding more oil if needed.

Add garlic to pan and cook, stirring, until lightly browned, 2 minutes. Pour off any excess oil. Add tomatoes, butter and crushed red pepper. Season lightly with salt and pepper and bring to simmer.

Tuck scallops into sauce. Simmer, turning veal in sauce, until sauce is slightly thickened, 2 to 4 minutes. Stir in half the basil. Cook 1 minute.

Divide veal among serving plates. Remove garlic from sauce; adjust seasoning. Spoon sauce over veal; sprinkle with remaining basil and serve. Makes 6 servings.

"Lidia's Italian Table"

Thursday, March 15, 2001

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