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.

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.

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.