Veal Scaloppine with Tomato, Oregano, and Capers

This week's CSA box came with an overabundance of oregano, which lent itself to either an Italian or Greek meal. I've been trying to do more recipes from Marcella Hazan's book, so it seemed like the perfect opportunity. Once again, I was not up for cooking this dish and my tastebuds were doing funny things, but I'm told the flavour on this was quite good and the dish did come together fairly easily!

Two years ago: Pasta Milano

Veal Scaloppine with Tomato, Oregano, and Capers (from Essentials of Classic Italian Cooking)

Ingredients
2 1/2 tbsp vegetable oil
3 garlic cloves, peeled
450g veal scaloppine
flour, spread on a plate
salt
black pepper
1/3 cup dry white wine [I used vermouth]
1/2 cup canned imported Italian plum tomatoes, chopped, with their juice [I used fresh]
1 tbsp butter
1 tsp fresh oregano or 1/2 tsp dried
2 tbsp capers [I omitted]

1. Put oil and garlic in a skillet, turn on heat to medium and cook until garlic is a light brown. Discard garlic.
2. Turn heat to medium high.
3. Dredge scaloppine in flour, shake off excess, and slip meat into pan. Brown on both sides, about 30 seconds.
4. Transfer scaloppine to a warm plate and sprinkle with salt and pepper.
5. Add wine to pan and loosen cooking residues.
6. Add chopped tomatoes to pan, butter, and any juices from the scaloppine. Stir and adjust heat to cook at a gentle simmer.
7. In 15 or 20 minutes when fat floats free of the tomatoes, add oregano and capers. Stir and return scaloppine to pan to rewarm.
8. Place on platter and serve.