Veal escalope with tomatoes

Ingredients for 4 servings:

• 4 thin veal escalopes, 125 g each
• 1 lemon(s), the juice
• 2 garlic cloves
• 3 tbsp extra virgin olive oil
• 700 g beefsteak tomatoes
• 1 tbsp capers
• 4 sprigs basil
• 1 tbsp balsamic vinegar
• 2 tbsp clarified butter for frying
• salt and pepper
• Parmesan or Grana Padano

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

light, Italian-style food

Wash the veal escalopes, pat dry, and halve crosswise. Juice the lemon. Peel the garlic and crush it in a mortar with a little salt. Rub the escalopes with garlic and a little olive oil. Blanch the tomatoes and halve them (if you like, you can remove the seeds—I leave them in), then cut the flesh into small cubes. Crush the capers. Chop about half of the basil leaves (or more). Mix together the capers, chopped basil, diced tomatoes, balsamic vinegar, the remaining olive oil, salt, and pepper. Heat the clarified butter and fry the escalopes for about 2 minutes per side. Place on preheated plates. Deglaze the pan with lemon juice. Heat the seasoned tomatoes in the pan and arrange them around the escalopes on the plates. Use the remaining basil as a garnish. If you like, you can grate Parmesan or Grana Padano over the tomatoes. It goes well with wide ribbon pasta or Italian bread and fresh, steamed spinach.