Escalopes with Italian Sausage & Capers

Author: Son of Groucho Status: published license cc-by tags: food, italian, cookery, eat proper meals project, 0   Share on Facebook Share on Twitter

Escalopes with Italian Sausage & Capers

Ingredients:
SERVES 4

1 tbsp olive oil
6 canned anchovy fillets, drained
1 tbsp capers, drained
1 tbsp fresh rosemary, stalks removed
finely grated rind and juice of 1 orange
75 g Italian sausage, diced
3 tomatoes, skinned & chopped
4 turkey or veal escalopes, each about 125 g
crusty bread or cooked polenta to serve

Method:
1. Heat the oil in a large frying pan. Add the anchovies, capers, fresh rosemary, orange rind and juice, Italian sausage and tomatoes to the pan and cook for 5-6 minutes, stirring occasionally.

2. Meanwhile, place the escalopes between sheets of greaseproof paper. Pound the meat with a meat mallet or the end of a rolling pin to flatten it.

3. Add the meat to the mixture in the frying pan. Season to taste with salt & pepper, cover and cook for 3-5 minutes on each side, slightly longer if the meat is thicker.

4. Transfer to serving plates with fresh crusty bread or cooked polenta.

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