Veal Scaloppine With Tomatoes And Olives

chefs-mate chefs-mate 0 Comments
Servings: 12 servings Difficulty: Advanced
Jump To Recipe Print Recipe
Tender veal cutlets sautéed to golden perfection and served with a bright, briny tomato and olive sauce.
Veal Scaloppine With Tomatoes and Olives recipe image
Veal Scaloppine With Tomatoes and Olives recipe image
Print Recipe

Veal Scaloppine With Tomatoes And Olives

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 450

Description

This elegant yet simple Veal Scaloppine dish features tender cutlets lightly dredged and pan-seared until golden. The meat is topped with a vibrant, quick-cooked sauce made from sweet peppers, garlic, onions, and canned tomatoes, finished with briny green olives and a splash of red wine vinegar. The combination of rich veal, fresh herbs, and tangy acidity creates a balanced flavor profile that is both comforting and sophisticated. It cooks in under twenty minutes, making it an ideal weeknight dinner or a light lunch. Serve over pasta or with crusty bread to soak up the delicious juices.

Ingredients

Directions

  1. Pound each piece of veal lightly between 2 sheets of plastic wrap with a flat mallet or the bottom of a heavy skillet to ensure even thickness.
  2. Sprinkle the meat on both sides with salt and pepper.
  3. Beat the egg with the water in a shallow dish.
  4. Coat the scaloppine on both sides with flour, shaking off excess.
  5. Dip the floured veal into the egg mixture to coat well.
  6. Heat the oil and 1 tablespoon of the butter in a large skillet over high heat.
  7. Add the pieces of veal and cook for about 1 minute per side until golden brown.
  8. Transfer the cooked veal to a warm platter and keep hot.
  9. Wipe out the skillet with a paper towel to remove browned bits.
  10. Add the remaining butter to the clean skillet and melt over medium-high heat.
  11. Add the pepper strips, olives, garlic, and onion to the skillet.
  12. Season with salt and pepper to taste.
  13. Cook, tossing and stirring, until the peppers are crisp-tender, about 3-4 minutes.
  14. Add the tomatoes and cook for about 1 minute.
  15. Stir in the oregano and vinegar.
  16. Cook over high heat for about 30 seconds to meld flavors.
  17. Pour the vegetable mixture over the veal on the platter.
  18. Sprinkle with chopped fresh parsley and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 10g50%
Cholesterol 150mg50%
Sodium 300mg13%
Total Carbohydrate 10g4%
Dietary Fiber 2g8%
Sugars 4g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Recipe Card powered by WP Delicious