Scaloppine with Tomatoes & Capers from Limoncello and Linen Water by Tessa Kiros
I particularly love these very thin slices of meat, as they are buttery soft and just vanish in the mouth. Even though this takes a few minutes in the pan, you can make it a bit ahead of time. Leav...
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Ingredients
- 1 tablespoon capers in vinegar, drained, chopped quite fine
- 8 thin pieces (150 g/5½ oz in total) beef carpaccio, about 10 x 8 cm (4 x 3¼ inches) each
- about ½ teacup dry breadcrumbs
- 1 egg
- 1 cup chopped tomatoes (from a tin)
- 3 or 4 basil leaves
- 4 tablespoons olive oil
- 1 garlic clove, peeled and squashed with the flat of a knife
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