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Veal Scallopine Recipe
|Veal cutlets||4 Pound (4 Cutlets, 1 Pound Each)|
|Crisco||1⁄4 Cup (4 tbs)|
|Onion||1⁄2 , thinly sliced|
|Canned tomatoes||16 Ounce (1 Can)|
|Canned mushrooms||3 Ounce, sliced (1 Can)|
|Chopped parsley||1 Tablespoon|
|Capers||1 Tablespoon, drained|
|Garlic salt||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Hot buttered noodles||1 Cup (16 tbs)|
Calories 686 Calories from Fat 197
% Daily Value*
Total Fat 22 g33.4%
Saturated Fat 7.4 g36.9%
Trans Fat 0 g
Cholesterol 365.9 mg
Sodium 865.8 mg36.1%
Total Carbohydrates 18 g6.1%
Dietary Fiber 3 g11.9%
Sugars 0.9 g
Protein 100 g199.2%
Vitamin A 22.6% Vitamin C 28.3%
Calcium 6.7% Iron 11.4%
*Based on a 2000 Calorie diet
1 In a bowl, mix flour, salt, and pepper.
2 Roll the veal lightly in the mixture to coat.
3 In medium skillet, heat Crisco.
4 Brown the meat slowly in it.
5 Remove meat from the skillet.
6 Add in onion and cook until tender but not brown.
7 Add in meat, tomatoes, undrained mushrooms, parsley, capers, garlic salt, and oregano.
8 Simmer, covered until veal is tender, for 20 to 30 minutes, stirring occasionally.
9 In a dish, arrange veal over noodles.
10 Top with sauce and serve.