Veal Scaloppine

Try your hand at Italian cooking with this easy, low-calorie recipe. Veal leg slices are pounded thin for fast cooking, then topped with an easy tomato sauce.

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  • 1 pound boneless veal leg round steak or veal leg sirloin steak, cut 1/4 inch thick
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 7 1/2 ounce can tomatoes, cut up
  • 2 tablespoons dry white wine
  • 2 teaspoons capers, drained (optional)
  • 1/4 teaspoon dried oregano, crushed
  • 1/8 teaspoon pepper
  • Nonstick spray coating
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Cut meat into 8 equal pieces. Place 1 piece of meat between 2 pieces of clear plastic wrap. Using a meat mallet pound meat to about 1/8-inch thickness. Sprinkle meat lightly with salt and pepper. Set aside. Repeat with remaining meat.
For sauce, in a medium saucepan cook onion and garlic, covered, in 2 tablespoons water until onion is tender but not brown. Stir in undrained tomatoes, wine, capers (if desired), oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Keep warm.
Spray a large skillet with nonstick spray coating. Cook meat, half at a time, over medium-high heat for 1 to 2 minutes per side or to desired doneness (160 degrees F for medium). Transfer meat to a serving platter; keep warm. Repeat with remaining veal.
To serve, spoon sauce over veal. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 196, Fat, total (g) 9, chol. (mg) 81, carb. (g) 3, pro. (g) 22, sodium (mg) 141, Percent Daily Values are based on a 2,000 calorie diet
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