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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      45

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 01, 2008

      45

      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

      55

      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)

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    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
    56%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 298.4 mg
    12%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 3.4 g
    13%
    Sugars 2.3 g
    9%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    veal

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