Tomato, Pancetta, and Caper Sauce
enough for 4 servings
NOTE: Place diced pancetta (unsmoked Italian bacon) in an empty
skillet set over medium-low heat and cook slowly until fat has
rendered and pancetta is crisp, about 10 minutes. Transfer pancetta
to plate lined with paper towels and reserve until
needed.
1 medium garlic clove, minced
1 cup white wine
1/2 cup canned diced tomatoes, drained
2 strips lemon peel, about 1 inch long
1 tablespoon capers, rinsed
3 tablespoons unsalted butter, softened
2 teaspoons chopped fresh oregano leaves
Salt and ground black pepper2 ounces finely diced pancetta, sautéed until crisp
Follow Master Recipe for Sautéed Turkey or Veal Cutlets. Without discarding fat, set skillet over low heat. Add garlic; sauté until fragrant, about 15 seconds. Increase heat to high and add wine, tomatoes, lemon peel, and capers and boil until liquid reduces to about 1/3 cup, 4 to 5 minutes, scraping pan bottom with wooden spoon to dislodge browned bits. Add any accumulated meat juices; reduce sauce again to 1/3 cup. Remove lemon peel. Off heat, and swirl in softened butter until it melts and thickens sauce. Add oregano and season with salt and pepper to taste. Spoon sauce over cutlets, sprinkle with pancetta, and serve immediately.