Ingredients

How to make it

  • Add wine, tomatoes and anchovies to a pot.
  • Bring to boil, reduce heat to medium-low and simmer for 5 -8 minutes or until thickened.
  • The anchovies will have practically disappeared by this point.
  • Stir capers and butter into sauce and keep warm.
  • Heat olive oil and butter in a large skillet over high heat.
  • Season scallopini with salt and pepper.
  • Dip scallopini into flour and shake off excess.
  • Place in skillet and working in batches as necessary, cook about 30 seconds a side or until browned.
  • Remove to a platter.
  • Place scallopini on serving dishes and pour over sauce
  • Sprinkle with chopped parsley.
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