Veal Scallopini With Zucchini And Tomato Recipe
Believe me when I say that you must try this Veal Scallopini With Zucchini And Tomato. A lip-smacking Side Dish, this Veal Scallopini With Zucchini And Tomato completes your spread. Believe me, just try this Veal Scallopini With Zucchini And Tomato once, you'll love it.
Ingredients
1 pound veal curlers 1/4 -inch thick)
2 tablespoons all-purpose flour
1/2 teaspoon dried whole basil
1/8 teaspoon salt
1/8 teaspoon pepper
Vegetable cooking spray
1 tablespoon olive or vegetable oil
1 medium tomato, peeled and chopped
1 medium zucchini, thinly sliced
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon water
1 teaspoon capers
Directions
Trim excess far from veal curlers, cut veal into serving-size pieces.
Place veal between 2 sheers of waxed paper; flarten to 1/8-inch thickness, using a meat mailer or rolling pin.
Combine flour, basil, salt, and pepper; dredge veal in flour mixture.
Coat a large skillet with cooking spray, add oil.
Place over medium-high heat until hot.
Add veal, and cook 4 to 5 minutes on each side or until browned.
Drain on paper rowels, reserving pan drippings in skillet.
Transfer veal to a serving platter; keep warm.
Add tomato, zucchini, and garlic to skiller; saue 2 minutes or until tender.
Spoon mixture over veal.
Add lemon juice and water to skillet, bring to a boil, scraping browned bits from bottom of pan.
Stir in capers.
Spoon mixture over veal to serve.
Place veal between 2 sheers of waxed paper; flarten to 1/8-inch thickness, using a meat mailer or rolling pin.
Combine flour, basil, salt, and pepper; dredge veal in flour mixture.
Coat a large skillet with cooking spray, add oil.
Place over medium-high heat until hot.
Add veal, and cook 4 to 5 minutes on each side or until browned.
Drain on paper rowels, reserving pan drippings in skillet.
Transfer veal to a serving platter; keep warm.
Add tomato, zucchini, and garlic to skiller; saue 2 minutes or until tender.
Spoon mixture over veal.
Add lemon juice and water to skillet, bring to a boil, scraping browned bits from bottom of pan.
Stir in capers.
Spoon mixture over veal to serve.
