Courtesy of Michael Bonacini
- 2 pieces of veal scallopine (4-6 ounces)
- flour, all-purpose
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese
- pinch of freshly chopped thyme and parsley
- splash of olive oil
- 1 teaspoon butter
- 4 slices of mozzarella cheese
- 1/4 cup olive oil
- 1/4 cup diced onions
- 3 cloves of sliced garlic
- 1/2 cup hot banana peppers
- 2 cups San Marzano tomatoes
- To cook the scallopine, simply dredge the veal into the seasoned flour. Then dip the flour-coated veal into the beaten egg mixture, that has had the Parmesan cheese added to it along with the fresh thyme and parsley.
- Drain well and sauté quickly on both sides in a steel or non-stick pan that has a little butter and olive oil added. This should only take 20-30 seconds on each side. Remove and place on cookie sheet. Add a tablespoon of the tomato sugo on top of each veal scallopine, add a slice of mozzarella on top.
- Broil under a salamander or place into a hot oven until cheese begins to melt and run. This scallopine is delicious served with spinach or a simple buttered noodle, such as a fettucine.
- In a sauté pan, heat the olive oil and gently brown the onions and garlic. Next, add the deseeded and sliced banana peppers and continue to cook for 4-5 minutes until soft and tender. Add the drained tomatoes and continue to simmer for 10-15 minutes, adjusting the seasoning with salt and pepper and cook until a slightly thick tomato sugo is obtained. Remove from heat. Allow to cool. Drain in a siv for 5 minutes to remove excess moisture and place off to one side.