Veal Scaloppine Recipe
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Summary
CourseMain Dish
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 1 1/2 ounce can tomatoes, cut up
2 tablespoons dry white wine
2 teaspoons capers, drained
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
Nonstick spray coating
Directions
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 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.
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.
Transfer meat to a serving platter; keep warm.
Repeat with remaining veal.
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 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.
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.
Transfer meat to a serving platter; keep warm.
Repeat with remaining veal.
