Veal Scaloppine Recipe

Name: Veal Scaloppine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (.5 kg). veal, boneless; 3 tsp (15 ml) garlic powder; 1/2 tbsp (7 ml) crushed red pepper flakes or to your own taste; 1/4 cup (60 ml) chopped onions; flour for dusting; 1/4 cup (60 ml) green peppers; 1/4 cup (60 ml) mushrooms, fresh or canned, drained; 1 15 oz (420 grm). can tomatoes with juice, chopped (or use equivalent amount of fresh tomatoes); salt and pepper, to taste; 1 bay leaf

Servings: persons

1 lb (.5 kg). veal, boneless
3 tsp (15 ml) garlic powder
1/2 tbsp (7 ml) crushed red pepper flakes or to your own taste
1/4 cup (60 ml) chopped onions
flour for dusting
1/4 cup (60 ml) green peppers
1/4 cup (60 ml) mushrooms, fresh or canned, drained
1 15 oz (420 grm). can tomatoes with juice, chopped (or use equivalent amount of fresh tomatoes)
salt and pepper, to taste
1 bay leaf

1
Cook sauce in sauce pan, add garlic, onion, crushed pepper and bay leaf to sauce and cook covered until onions are tender.
2
Oil large frying pan and heat.
3
Coat the veal with flour and cook on medium high for 1 - 2 min per side.
4
Add cut up tomato and peppers and mushrooms to fry pan and bring to boil then reduce heat.
5
Simmer uncovered for 10 minutes.
6
Let stand 10 minutes.
7
Pour sauce over veal and enjoy.

kcal

Calories

Carbs

Protein

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: 1 lb (.5 kg). veal, boneless, 3 tsp (15 ml) garlic powder, 1/2 tbsp (7 ml) crushed red pepper flakes or to your own taste, 1/4 cup (60 ml) chopped onions, and more.

Yes, Veal Scaloppine falls under the Meat & Poultry 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 Scaloppine

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