1 jar (650 mL) Classico di Sorrento Roasted Garlic & Onion Pasta Sauce
3 Tbsp. drained capers
2 Tbsp. chopped fresh sage
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How do I make it ?
Combine flour and pepper in medium bowl. Add meat, 1 slice at a time, turning to evenly coat both sides of meat with flour mixture. Gently shake off excess flour mixture before placing meat on plate.
Place wire rack over rimmed baking sheet. Heat 2 Tbsp. oil in large nonstick skillet on medium heat. Add meat, in batches; cook 2 min. on each side or until evenly browned on both sides, adding remaining oil as needed. Drain on wire rack.
Stir vermouth into meat drippings in skillet; cook 3 min., stirring constantly to scrape browned bits from bottom of skillet. Add pasta sauce, capers and sage; mix well. Add meat; spoon sauce over meat. Cover.
Simmer on medium-low heat 10 to 15 min. or until meat is done and sauce is thickened.
Kraft Kitchen Tips!
Substitute dry white wine or 25%-less-sodium chicken broth for the vermouth.
Serve over hot cooked pasta or rice.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 2.5 g
Cholesterol 65 mg
Sodium 350 mg
Carbohydrate 9 g
Fibre 2 g
Sugars 3 g
Protein 26 g
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.