A recipe from Naples which I found in ” Italian Regional Cookery” by Valentina Harris. You could also use veal, or skinned chicken breasts.
Trim any gristle or fat off the meat and flatten it as much as possible with a meat mallet. Set aside.
Heat the oil in a frying pan wide enough to take all the meat in a single layer, Add the garlic and fry gently for about 3 minutes.
Add the tomatoes, parsley and basil. Stir and bring to the boil. Slip the meat into the sauce and cook very quickly for about 5 minutes. Season with plenty of salt and pepper and serve immediately.