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Veal scaloppini with spicy tomato and caper sauce

Serves: 4 people
Prep time:



  • 2 tbs oil
  • 4 (125g each) Veal Schnitzels
  • 1 small red onion, finely diced
  • 1 garlic clove, crushed
  • ¼ tsp dried chilli flakes
  • 60ml (1/4 cup) white wine
  • 250mL (1 cup) Campbell’s Real Stock - Vegetable
  • 1 x 400g can diced tomatoes
  • 1 tbs salted baby capers, rinsed, drained, finely chopped
  • 2 tsp balsamic vinegar
  • ¼ cup fresh basil leaves, chopped


  1. Heat oil in a large non- stick fry pan over high heat. Cook the veal for 1-2 minutes each side. Transfer to a plate and cover with foil to keep warm.
  2. Heat the same pan over medium-high heat. Add the onion and cook, stirring occasionally, for 3-4 minutes or until soft. Add the garlic and chilli and cook, stirring, for 1 minute. Add the wine and Campbell’s Real Stock and simmer until reduced by half. Add the tomato and capers and simmer for 5-10 minutes or until the sauce thickens slightly. Stir in the vinegar.
  3. Add the veal to the pan and coat in the sauce. Garnish with the basil leaves and serve with your favourite side.