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Escalopes et Italian Sausage

ingredients

serves 4
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 (2 3/4 oz) Italian sausage, diced
3 tomatoes, skinned and chopped
4 turkey or veal escalopes, each about 125 g (4 1/2 oz)
salt and pepper
crusty bread or cooked polenta, to serve

method

1. Heat the oil in a large frying pan (skillet). 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 turkey or veal escalopes between sheets of greasproof 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 (skillet). Season to taste with salt and pepper, cover and cook for 3 - 5 minutes on each side, slightly longer if the meat is thicker.

4 Transfer to serving plates and serve with fresh crusty bread or cooked polenta, if you prefer.

Try using 4-minute steaks, slightly flattened, instead of the turkey or veal. Cook them for
4-5 minutes on top of the sauce in the pan.

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