Veal Scallopini With Olive And Sun-Dried Tomato Sauce Recipe

Name: Veal Scallopini With Olive And Sun-Dried Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 stick (4 tablespoons) unsalted butter, cut into tablespoon pieces; 1/2 cup all-purpose flour; 1 pound thinly sliced veal cutlets (scallopini; 3/4 inch thick); 1/3 cup dry white wine; 1/3 cup reduced-sodium chicken broth; 1/2 cup drained oil-packed julienned sun-dried tomatoes; 1/3 cup drained pitted brine-cured black olives, coarsely chopped; Accompaniment: boiled potatoes; lemon wedges; Garnish: chopped fresh flat-leaf parsley

Servings: persons

2 tablespoons olive oil
1/2 stick (4 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup all-purpose flour
1 pound thinly sliced veal cutlets (scallopini; 3/4 inch thick)
1/3 cup dry white wine
1/3 cup reduced-sodium chicken broth
1/2 cup drained oil-packed julienned sun-dried tomatoes
1/3 cup drained pitted brine-cured black olives, coarsely chopped
Accompaniment: boiled potatoes; lemon wedges
Garnish: chopped fresh flat-leaf parsley

1
Put oven rack in middle position and preheat oven to 200u00b0F.
2
Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides.
3
Meanwhile, spread flour on half of a shallow baking pan. Working with 2 or 3 slices at a time, transfer veal to flour in 1 layer. Lightly season top side of veal with salt and pepper, then turn over to coat completely with flour. Shake off excess flour and stack slices on other half of pan. Saute veal in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch. Transfer to a platter as browned, adding new cutlets to skillet as space becomes available, and keep warm in oven.
4
When all of veal is cooked, bring wine, broth, tomatoes, and olives to a boil in uncleaned skillet, stirring and scraping up any brown bits, then add remaining 2 tablespoons butter and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Pour sauce over veal.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 stick (4 tablespoons) unsalted butter, cut into tablespoon pieces, 1/2 cup all-purpose flour, 1 pound thinly sliced veal cutlets (scallopini; 3/4 inch thick), and more.

Yes, Veal Scallopini With Olive And Sun-Dried Tomato Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Scallopini With Olive And Sun-Dried Tomato Sauce

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