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Veal Scaloppine

Diet.Chef's picture
  Veal leg sirloin steak/Round steak 1 Pound
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 1 1⁄2 Ounce (1 Can)
  Dry white wine 2 Tablespoon
  Capers 2 Teaspoon, drained
  Dried oregano 1⁄4 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Nonstick spray coating 2 Tablespoon

Cut meat into 8 equal pieces.
Place 1 piece of meat between 2 pieces of clear plastic wrap.
Using a meat mallet pound meat to about 1/8 inch thickness.
Sprinkle meat lightly with salt and pepper.
Set aside.
Repeat with remaining meat.
For sauce, in a medium saucepan cook onion and garlic, covered, in 2 tablespoons water till onion is tender but not brown.
Stir in undrained tomatoes, wine, capers (if desired), oregano, and pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, for 10 minutes.
Keep warm.
Spray a large skillet with nonstick spray coating.
Cook meat, half at a time, over medium high heat for 1 to 2 minutes per side or to desired doneness.
Transfer meat to a serving platter; keep warm.
Repeat with remaining veal.

Recipe Summary

Main Dish

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Veal Scaloppine Recipe