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Veal Scallopini With Sauteed Cherry Tomatoes Recipe
|Veal scaloppini||1 Pound|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Beef broth||3⁄4 Cup (12 tbs)|
|Dill/1 teaspoon dried dill||1 Tablespoon|
Serving size: Complete recipe
Calories 1860 Calories from Fat 1001
% Daily Value*
Total Fat 112 g172.6%
Saturated Fat 28.7 g143.5%
Trans Fat 0 g
Cholesterol 728.3 mg
Sodium 1666.5 mg69.4%
Total Carbohydrates 53 g17.5%
Dietary Fiber 5.5 g21.9%
Sugars 9.9 g
Protein 156 g311.9%
Vitamin A 61% Vitamin C 95.3%
Calcium 14.4% Iron 32.4%
*Based on a 2000 Calorie diet
2 In a shallow bowl or plate, combine the flour with the salt and pepper. In another bowl, beat the egg. Dip the veal first in the beaten egg and then in the seasoned flour. Reserve the excess flour mixture.
3 In a large skillet, warm 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add the veal (in batches if necessary) and cook until golden, about 3 minutes per side. Remove the veal to a plate and cover loosely to keep warm.
4 Add the remaining 2 tablespoons oil to the skillet over medium-high heat. Add the tomatoes, mushrooms and scallions and stir-fry for 2 minutes.
5 Add the reserved flour mixture and stir until the flour is no longer visible. Add the beef broth and bring to a boil, stirring until the sauce has thickened slightly. Reduce the heat to medium-low, cover and simmer until the vegetables are just tender, about 3 minutes.
6 Stir the dill into the vegetables and serve the veal topped with the vegetables and pan juices.