Veal Scaloppine Recipe

Summary

Course

Ingredients

 Veal leg sirloin steak/Round steak1 Pound
 Chopped onion1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm), minced
 Canned tomatoes1 1⁄2 Ounce (1 Can)
 Dry white wine2 Tablespoon
 Capers2 Teaspoon, drained
 Dried oregano1⁄4 Teaspoon, crushed
 Pepper1⁄8 Teaspoon
 Nonstick spray coating2 Tablespoon

Nutrition Facts

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

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.
Quantcast