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Veal Scallopini With Zucchini And Tomato

Healthycooking's picture
  Veal curlers 1 Pound
  All purpose flour 2 Tablespoon
  Dried basil 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Olive oil/Vegetable oil 1 Tablespoon
  Tomato 1 Medium
  Zucchini 1 Medium
  Garlic 1 Clove (5 gm)
  Lemon juice 1 Tablespoon
  Water 1 Tablespoon
  Capers 1 Teaspoon

Trim excess far from veal curlers, cut veal into serving-size pieces.
Place veal between 2 sheers of waxed paper; flarten to 1/8-inch thickness, using a meat mailer or rolling pin.
Combine flour, basil, salt, and pepper; dredge veal in flour mixture.
Coat a large skillet with cooking spray, add oil.
Place over medium-high heat until hot.
Add veal, and cook 4 to 5 minutes on each side or until browned.
Drain on paper rowels, reserving pan drippings in skillet.
Transfer veal to a serving platter; keep warm.
Add tomato, zucchini, and garlic to skiller; saue 2 minutes or until tender.
Spoon mixture over veal.
Add lemon juice and water to skillet, bring to a boil, scraping browned bits from bottom of pan.
Stir in capers.
Spoon mixture over veal to serve.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1052 Calories from Fat 513

% Daily Value*

Total Fat 58 g88.6%

Saturated Fat 19.8 g99.1%

Trans Fat 0 g

Cholesterol 360 mg120%

Sodium 698.7 mg29.1%

Total Carbohydrates 38 g12.8%

Dietary Fiber 5.4 g21.6%

Sugars 6.8 g

Protein 91 g182.5%

Vitamin A 32.3% Vitamin C 92.6%

Calcium 20.4% Iron 19.8%

*Based on a 2000 Calorie diet

Veal Scallopini With Zucchini And Tomato Recipe