Veal escalopes alla pizzaiola
- 1 lb tomatoes , Piccadilly
- 8 veal scaloppine
- ¼ cup extra virgin olive oil
- 1 ½ oz capers
- all-purpose flour to taste
- oregano to taste
- 8 slices sandwich bread , (optional)
Cut the crusts off the slices of sandwich bread and toast them in the oven or on the grill, if using.
Trim the escalopes, pound them lightly with a meat mallet, and dredge in flour.
In a skillet, heat the oil until hot. Add the escalopes and cook them quickly on both sides. Season with salt and keep warm.
To the same pan, add the tomatoes and cook over high heat for 5 minutes. Season to taste with salt, and add a little oregano and the capers. Return the escalopes to the pan and to finish cooking.
Serve on crostini, if using.