Veal Scaloppine With Tomatoes Recipe

Name: Veal Scaloppine With Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb veal scallops, pounded thin; 1/3 cup flour; 1 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup milk; 2 tablespoons olive oil; 2 tablespoons butter; 2 tomatoes, chopped; 4 green onions, chopped; 2 garlic cloves, minced; 2 tablespoons white wine; 1/2 cup whipping cream; 1/8 cup parmesan cheese (garnish) (optional)

Servings: persons

1 lb veal scallops, pounded thin
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
2 tablespoons olive oil
2 tablespoons butter
2 tomatoes, chopped
4 green onions, chopped
2 garlic cloves, minced
2 tablespoons white wine
1/2 cup whipping cream
1/8 cup parmesan cheese (garnish) (optional)

1
Dredge the veal in the flour, salt and pepper mixture.
2
Dip in milk, then again in flour, set aside meat.
3
Heat 1 tbsp of oil and 1 tbsp butter in large pan.
4
Add the veal and cook until light brown on both sides.
5
Remove veal and keep warm.
6
Add the remaining oil and butter, the tomatoes, onion, garlic and wine to pan.
7
Cook over moderate heat 5 minutes.
8
Add the cream and cook over high until bubbly.
9
Add veal to reheat.
10
Serve with hot fettuccine and garnish with parmesan cheese.

411

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 13 ingredients. The key ingredients include: 1 lb veal scallops, pounded thin, 1/3 cup flour, 1 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Veal Scaloppine With Tomatoes 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 With Tomatoes

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