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Escalopes with Italian Sausage & Capers | by Son of Groucho
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Escalopes with Italian Sausage & Capers

Escalopes with Italian Sausage & Capers





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



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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Taken on January 22, 2011