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    You are in: Home / Recipes / Roman Veal Scaloppine Recipe
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    Roman Veal Scaloppine

    Roman Veal Scaloppine. Photo by Omar H.

    1/3 Photos of Roman Veal Scaloppine

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    chia's Note:

    another quick easy delicious veal dish. my butcher got 10 scallops to a pound for me, so this was inexpensive as well. serve over pasta with the sauce.

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    Units: US | Metric


    1. 1
      Heat oven to 200 degrees.
    2. 2
      Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.
    3. 3
      Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
    4. 4
      Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.
    5. 5
      Sprinkle veal with salt and pepper, then dredge it in flour.
    6. 6
      Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.
    7. 7
      Remove to a plate, and keep warm in oven while sautéing remaining slices.
    8. 8
      Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
    9. 9
      Sprinkle with parsley, and serve.

    Ratings & Reviews:

    • on March 25, 2013


      Simple but tasty dish. I used two different types of olives and it come out lovely. Very quick too which is important to me.

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    • on September 01, 2008


      I modified this recipe and dredged the scallopini in flour, eggs, and a mixture of bread crumbs and parmesan cheese to add more flavor. I then made the sauce as described in this recipe and added parsley and lemon for garnish. I also served it with a side of rapini and onions and mashed potatoes. I used Kalamata olives but felt that their flavor was overpowering the thin scallopini. Next time I will either change the type of olive and/or reduce the quantity. Another idea might be to use the sauce as a spaghetti sauce and serve it along side the scallopini. Will be making this one again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2006


      This was great! Still, I have to admit my substitutions. I used turkey instead of veal. Also, I actually squeezed a bit of lemon juice on the cutlets after frying. For the sauce I used organic fire roasted crushed tomatoes, and I added dried oregano, basil, and tarragon, and some onion powder and hot pepper flakes. In addition to the olives, I put in some mushrooms. DH asked for it again already, so it's a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Roman Veal Scaloppine

    Serving Size: 1 (141 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 61.2
    Calories from Fat 34
    Total Fat 3.8 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 298.4 mg
    Total Carbohydrate 8.7 g
    Dietary Fiber 3.4 g
    Sugars 2.3 g
    Protein 1.4 g

    The following items or measurements are not included:


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