Tomato Piccatine

Tomato Piccatine is a simple and flavorful dish. Here’s how to prepare it with an Italian touch:

Ingredients

• 4 slices of veal or chicken cut thinly (about 100-150 g each)
• Flour, as much as needed to coat the slices
• 2 tablespoons of extra virgin olive oil
• 2 cloves of garlic
• 400 g of peeled tomatoes or tomato purée
• Salt, as much as needed
• Freshly ground black pepper, as much as needed
• A bunch of fresh basil
• White wine, one glass (optional but recommended)

Preparation

1. Start by gently pounding the slices of meat, if needed, to make them even thinner.
2. Flour the slices on both sides and shake off the excess.
3. In a large skillet, heat the oil and add the peeled garlic cloves (you can leave them whole or crush them if you prefer a stronger flavor).
4. Once the garlic is golden, remove it and add the floured slices to the skillet. Let them sauté on both sides until they are nicely browned.
5. If you are using white wine, deglaze the meat by increasing the heat for a moment.
6. Add the crushed peeled tomatoes or tomato purée to the meat, seasoning with salt and pepper to taste.
7. Lower the heat and cook for about 20 minutes, until the sauce has slightly reduced.
8. At the end of cooking, add hand-torn basil leaves to preserve their aroma.

Your Tomato Piccatine is ready to be served, perhaps accompanied by a side of roasted potatoes or a fresh green salad.

Curiosity

“Piccata” is a classic of Italian cuisine and is generally prepared with a lemon and caper sauce. The tomato version is a more Mediterranean variant that pairs very well with the delicate flavour of veal or chicken.