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.


Veal Scaloppine

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Ingredients
  • 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
Directions
1.
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.
2.
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.
3.
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.
4.
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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... butter and white wine sauce--is a classic, as is veal scaloppine, which can be topped with anything from...Veal is one of those ingredients that just feels special. It takes care and effort to produce..., and the resulting meat is amazingly tender and full of flavor. If you're concerned about the ethics of eating veal... read more...

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