This classic Veal Scaloppine with Tomatoes & Olives is a quick yet elegant weeknight dinner that delivers big flavors with minimal effort. The veal cutlets are lightly coated in flour and egg, then seared until golden brown, ensuring a tender texture without overcooking. They are then paired with a bright, rustic sauce made from sauted bell peppers, onions, garlic, canned tomatoes, and briny green olives. A splash of red wine vinegar and fresh oregano adds a tangy, herbal finish that cuts through the richness of the butter. This dish comes together in under 30 minutes, making it perfect for busy evenings when you want something sophisticated but simple. Serve it over pasta, rice, or with crusty bread to soak up the delicious sauce.
Veal Scaloppine With Tomatoes & Olives
Description
This classic Veal Scaloppine with Tomatoes & Olives is a quick yet elegant weeknight dinner that delivers big flavors with minimal effort. The veal cutlets are lightly coated in flour and egg, then seared until golden brown, ensuring a tender texture without overcooking. They are then paired with a bright, rustic sauce made from sauted bell peppers, onions, garlic, canned tomatoes, and briny green olives. A splash of red wine vinegar and fresh oregano adds a tangy, herbal finish that cuts through the richness of the butter. This dish comes together in under 30 minutes, making it perfect for busy evenings when you want something sophisticated but simple. Serve it over pasta, rice, or with crusty bread to soak up the delicious sauce.Ingredients
Directions
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Place each veal scaloppine between two sheets of plastic wrap and pound lightly with a flat mallet or the bottom of a heavy skillet until evenly thin.
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Sprinkle the meat on both sides with salt and pepper.
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Beat the egg with the water in a shallow dish.
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Coat the scaloppine on both sides with flour, shaking off any excess.
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Dip the floured scaloppine into the egg mixture to coat well on both sides.
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Heat the oil and 1 tablespoon of the butter in a large skillet over high heat.
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Add the pieces of veal to the skillet and cook about 1 minute per side until golden brown.
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Transfer the cooked veal to a warm platter and keep covered to stay hot.
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Wipe out the skillet with a paper towel.
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Add the remaining butter to the clean skillet and melt over medium-high heat.
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Add the pepper strips, olives, garlic, and onion to the skillet.
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Season with salt and pepper to taste.
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Cook, tossing and stirring frequently, until the peppers are crisp-tender, about 3-4 minutes.
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Add the drained tomatoes and cook for about 1 minute.
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Add the oregano and red wine vinegar and stir well to combine.
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Cook over high heat for about 30 seconds to allow flavors to meld.
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Pour the tomato-olive mixture over the veal on the platter.
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Sprinkle with chopped fresh parsley and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 18g90%
- Cholesterol 120mg40%
- Sodium 350mg15%
- Total Carbohydrate 8g3%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
