Ingredients

• 6-8 tbsp olive oil
• ½ large or 1 small red onion
• finely chopped
• 2 cloves garlic
• salt and freshly ground black pepper
• 2 x 400g/14oz tins chopped tomatoes
• 200ml/7fl oz vegetable stock
• 4 x 175g/6oz veal escalopes
• flour
• for dusting
• 1 ball buffalo mozzarella
• cut into 4 slices

Directions

• Heat half the olive oil in a frying pan. Fry the onion for 5-7 minutes until soft and translucent.
• Add the whole garlic cloves and cook for about one minute. Season with salt and freshly ground black pepper.
• Add the chopped tomatoes and the stock. Let the mixture simmer and reduce for about 40 minutes. You may wish to add more stock and let it boil for longer
• or add further seasoning
• according to taste.
• Place the veal escalopes on a board and cover them in cling film. Beat each one with a meat mallet or rolling pin until they are about 1cm/½in thick.
• Coat the veal in flour
• salt and freshly ground black pepper
• then heat the remaining olive oil and sauté the veal for 2-3 minutes on each side.
• Add the sauce to the frying pan
• then place a slice of mozzarella on each veal escalope
• and spoon some of the sauce on top. Simmer for five minutes.
• Serve immediately.