Broccoli Rabe And Breaded Veal Scallopini – a delicious recipe with broccoli rabe, tomatoes, yellow onion, garlic, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Wash and steam the broccoli rabe for a few minutes (3 or 4) in a pressure cooker.
2
Thinly slice the onion. Peel the garlic clove, cut in half and remove the stem.
3
Heat up 1 or 2 tbsp olive oil in a deep pan.
4
Saute the onion and garlic for a few minutes on medium heat until translucent.
5
Add the broccoli rabe, close with a lid and cook for a few minutes.
6
Cut the tomatoes in 4 or 8 wedges depending on their size, add to the pan and cook several more minutes.
7
Season with salt and pepper and serve.
8
Season with salt and pepper.
9
Dip in beaten egg.
10
Dip in bread crumb and cover evenly.
11
Pan fry in a good amount of butter (add more butter before flipping as the bread crumb will absorb it), 1 or 2 minutes on each side over high heat.
223
kcal
Calories
8
g
Fat
30
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 pound broccoli rabe, 4 tomatoes, 1 small yellow onion, 2 garlic cloves, and more.
Yes, Broccoli Rabe And Breaded Veal Scallopini falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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