Roman Veal Scaloppine

Submitted by chia2160

"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."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

ingredients

• extra virgin olive oil, as needed
• 1 teaspoon minced garlic
• 2 cups chopped tomatoes (canned are fine, drain them first)
• salt and pepper
• 1 cup mixed good olive
• 8 -12 slices veal, thin slices, preferably from the leg, pounded slightly until less than 1/4 inch thick
• flour, for dredging
• 1 lemon, thinly sliced
• chopped fresh parsley leaves (to garnish)

directions

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

Reviews

[Roxxy]

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

 

[Omar H.]

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!

 

[angelak]

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!

 

[Barb G.]

VERY, VERY good, Made the recipe as stated,Using canned diced tomatoes 2 different kinds of olives, served it with corkscrew low-carb pasta, parsnips & a green salad. Thank you Chia for another delicious recipe.