Veal Scaloppine With Tomatoes

4.50 (4)
⏱ 25 mins 🍽 4 serving(s) 🏷 Veal

This veal scaloppine features thin scallops coated in seasoned flour and pan-fried until golden. They are then combined with a rich, creamy sauce made from fresh tomatoes, green onions, garlic, and white wine. The dish comes together quickly for a flavourful dinner. It is traditionally served over hot fettuccine pasta and can be finished with a sprinkle of parmesan cheese. This recipe yields four portions.

Veal Scaloppine With Tomatoes

Ingredients

  • 1 lb veal scallops, pounded thin
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup milk
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tomatoes, chopped
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons white wine
  • 1/2 cup whipping cream
  • 1/8 cup parmesan cheese (garnish) (optional)

Method

  1. Coat the veal scallops in the combined flour, salt, and pepper.
  2. Briefly dip each piece in milk, then coat once more in the flour mixture. Set the prepared meat aside.
  3. Warm one tablespoon of olive oil and one tablespoon of butter in a large frying pan.
  4. Place the veal in the pan and cook until it turns a light brown colour on each side.
  5. Take the veal out of the pan and keep it warm.
  6. Put the rest of the oil and butter into the pan along with the chopped tomatoes, green onions, minced garlic, and white wine.
  7. Allow this mixture to cook for 5 minutes.
  8. Pour in the whipping cream and continue cooking until the sauce becomes bubbly.
  9. Return the veal to the pan to warm it through.
  10. Plate the veal and sauce with hot fettuccine, optionally garnishing with parmesan cheese.

Nutrition (per serving)

Sodium751400 mg

Recipe details

CategoryVeal
AuthorBaby Kato