Rovelline lucchesi

Rovelline lucchesi is a traditional dish hailing from the Lucca area in Tuscany. The dish consists of veal escalopes that are sautéed with tomato sauce, garlic (or a soffritto of onions, celery, and carrots), and capers. Originally, rovelline lucchesi was made using the leftovers from Sunday lunch.

In order to prepare the dish, veal slices are seasoned, dipped into eggs, covered with flour, then coated with breadcrumbs and fried in olive oil. The sauce is made from other ingredients and it's served on top of the meat.