🌟 Whip up a delightful Italian feast with Veal Scaloppine topped with melty mozzarella, fresh tomato sauce, and homemade basil pesto. Pair it with a vibrant cherry tomato salad for a perfect meal! 🍅🧀🍃 . . Ingredients For the scaloppine: * 3 slices of veal sirloin * Flour (as needed) * Clarified butter (as needed) * 200 g (7 oz) of tomato pulp * 1 clove of garlic * Extra virgin olive oil (as needed) * 3 slices of mozzarella * Salt and pepper (as needed) For the cherry tomato salad: * 200 g (7 oz) of cherry tomatoes * Half a red onion, julienned * Fresh basil (as needed) * Oregano (as needed) * Salt (as needed) * Extra virgin olive oil (as needed) For the basil pesto (makes 1 1/4 cups): * 3 bunches of fresh basil (about 5 oz) * 100 g (3.5 oz) of pine nuts * 1 clove of garlic * 100 g (3.5 oz) of Parmigiano Reggiano cheese, in pieces * 100 ml (1/2 cup) of extra virgin olive oil * Salt (as needed) Instructions 1. Preparing the scaloppine: * Dredge the veal slices in flour and brown them in clarified butter for 2 minutes on each side. * Remove the scaloppine from the pan and set aside. * In the same pan, add a drizzle of olive oil and a clove of garlic. * Add the tomato pulp and cook for 15 minutes. * Remove the garlic, return the scaloppine to the pan, and top with mozzarella slices. * Cook for another 5 minutes until the mozzarella melts. 2. Preparing the cherry tomato salad: * Halve the cherry tomatoes and julienne the red onion. * Season with fresh basil, oregano, salt, and a drizzle of olive oil. * Let rest for half an hour. 3. Preparing the basil pesto: * Pound together the basil, pine nuts, garlic, Parmigiano, and olive oil. * Adjust the salt to taste. 4. Assembling the dish: * Spread the tomato sauce on the plate. * Place the veal scaloppine on top of the sauce. * Add the cherry tomato salad on the side. * Garnish with basil pesto. * . * * #ItalianCuisine #HomeCooking #DeliciousDinners #Foodie #RecipeOfTheDay #Yum @GialloZafferano - @giallolovesitaly