Veal Scaloppini

Graziella cooks up a traditional Italian veal dish, fit- foodie style. An easy, tasty and healthy meal for any day that's gluten- free, dairy free and nut free.


Garlic cloves 4 , roughly chopped
Onion 1 , sliced finely
Olive oil 1 Tablespoon (as needed)
Veal cutlet 2 , pounded
Freshly ground black pepper To Taste
Dried oregano 1 Teaspoon (juts a sprinkle)
Freshly ground sea salt To Taste
For broccoli
Broccoli head 1 , chopped
Garlic clove 4 , roughly chopped
Olive oil 1 Teaspoon
Lemon 1
Water 1 Cup (16 tbs)
Salt and pepper To Taste



1. Place a shallow pan on medium flame and pour olive oil in it. Swirl to coat the bottom.

2. In hot oil saute garlic for 30-60 seconds and then add onion. Lower the heat and cook until softened.

3. Place veal cutlet right on top of garlic and onion. Cook on low medium and season with salt, dried oregano, and pepper. Cook until browned on one side. Flip, season on the other side with salt, pepper, and oregano. Cook until done.

4. Squeeze ½ of the lemon into the pan and cut the other half into slices. Add little water to prevent burning.

5. Garnish with lemon slices, turn off the flame, cover and let the lemon slices steam.

For Broccoli:

6. Place a pan on flame, pour oil and add garlic.

7. Add the broccoli, cover and cook for a couple of minutes on low flame. Pour water into the pan and season with salt and pepper. Cook for 15 minutes or to desired doneness.


8. Serve veal hot with broccoli and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 446Calories from Fat 250

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 895 mg37.29%

Total Carbohydrates 37 g12.3%

Dietary Fiber 8 g32%

Sugars 5 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet