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Veal Scaloppine Recipe
|Veal leg sirloin steak/Round steak||1 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||1 1⁄2 Ounce (1 Can)|
|Dry white wine||2 Tablespoon|
|Capers||2 Teaspoon, drained|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Nonstick spray coating||2 Tablespoon|
Serving size: Complete recipe
Calories 1219 Calories from Fat 735
% Daily Value*
Total Fat 82 g125.5%
Saturated Fat 26.8 g134%
Trans Fat 0 g
Cholesterol 213.2 mg
Sodium 400.4 mg16.7%
Total Carbohydrates 17 g5.7%
Dietary Fiber 2.1 g8.6%
Sugars 2.1 g
Protein 94 g188.3%
Vitamin A 7.7% Vitamin C 15.7%
Calcium 19.9% Iron 44.8%
*Based on a 2000 Calorie diet
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.
Repeat with remaining meat.
For sauce, in a medium saucepan cook onion and garlic, covered, in 2 tablespoons water till 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.
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.
Transfer meat to a serving platter; keep warm.
Repeat with remaining veal.