Veal and Caper Sauce for Rice or Pasta
A rustic Spanish meat sauce combining tender veal strips with bright tomato and briny capers. This versatile sauce showcases thin-cut veal, sautéed with garlic until golden, then simmered with crushed tomatoes and caper berries for a tangy, herbaceous finish. The oregano and olive oil base creates depth without complexity, making it ideal for weeknight dinners or casual entertaining. Perfect spooned over fluffy rice or tossed with fresh pasta, the sauce works equally well for family meals or simple dinner parties. What sets this version apart is the emphasis on finely sliced veal—a restaurant technique that ensures quick, even cooking and ensures tender results. The brief twenty-minute simmer preserves the brightness of tomato while allowing flavors to meld without overcooking the delicate meat.
Ingredients
- 11 oz veal cutlets, thinly sliced into stripschicken breast1:1Lighterpoultry
4
- 11 oz crushed tomatoes, natural
- 1 garlic clove, minced
- 1 capers, a handful
- dried oregano, to taste(optional)
- black pepper, to taste(optional)
- salt, to taste(optional)
- olive oil, a thin stream
Instructions
- 1
Ask the butcher to cut veal thin
- 2
Cut the veal into thin, long strips
- 3
Season the veal with salt, pepper, and oregano
- 4
Heat a thin stream of olive oil in a skillet over medium heat
- 5
Sauté finely minced garlic until it begins to change color
- 6
Add the veal strips and cook, turning occasionally, until golden
- 7
Add the crushed tomatoes and capers
- 8
Taste and adjust salt and pepper
- 9
Reduce heat to medium and simmer for twenty minutes, stirring occasionally
Tips
Request veal cut paper-thin from your butcher; this reduces cooking time and ensures the meat stays tender rather than tough. Thin slicing is the signature technique here.
Stir the sauce every few minutes during the twenty-minute simmer to prevent sticking and ensure even cooking of the veal pieces suspended in tomato.
Use fresh crushed tomatoes rather than sauce or paste; the raw acidity balances the rich veal and salty capers without becoming acidic or muddy.
Good to Know
Refrigerate in an airtight container for up to three days. Reheat gently over low heat, adding a splash of water if needed.
Prepare through the simmering step up to one day ahead. Reheat before serving.
Over steamed rice, fresh pasta, or polenta. Garnish with fresh parsley if desired.
Common Mistakes
Cook veal too long to avoid toughness and stringiness; twenty minutes is the maximum.
Skip stirring during the simmer to avoid burning on the pan bottom and ensure even heat distribution.
Substitutions
3
FAQ
Can I make this sauce ahead of time?
Yes. Prepare the sauce completely, cool, and refrigerate in an airtight container for up to three days. Reheat gently over low heat, stirring often and adding a splash of water if the sauce has thickened too much.
What if I do not have capers?
Use an equal amount of pitted green or Kalamata olives for a similar briny, tangy element. The sauce will be slightly different but equally delicious. Adjust salt as olives vary in salinity.
Can I freeze this sauce?
Yes, it freezes well for up to two months in a freezer bag or airtight container. Thaw overnight in the refrigerator and reheat gently on the stove, stirring often and adding water if needed to loosen.