4 Reviews

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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Roxxy March 25, 2013

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!

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Omar H. September 01, 2008

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!

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angelak March 21, 2006

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.

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Barb Gertz February 10, 2005
Roman Veal Scaloppine