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    You are in: Home / Recipes / Veal Scaloppine (Or Chicken) With Tomato Cream Sauce Recipe
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    Veal Scaloppine (Or Chicken) With Tomato Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    landlocked #2's Note:

    I have been making this recipe for years. It is very easy to make, and the sauce is to die for! I have used chicken in place of the veal on many occasions. Just pound the chicken until fairly thin.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season flour with salt and pepper.
    2. 2
      Dredge veal in flour; shake off excess.
    3. 3
      Melt butter in heavy skillet over high heat.
    4. 4
      Add veal and cook until tender, about 2 minutes per side.
    5. 5
      Divide veal between plates; tent with foil to keep warm.
    6. 6
      Wipe out skillet.
    7. 7
      Add cream and horseradish to same skillet and boil until liquid is reduced by half, about 2 minutes.
    8. 8
      Taste, add more horseradish if desired.
    9. 9
      Add tomato, parsley and chives and stir to heat through.
    10. 10
      Spoon cream sauce over veal.
    11. 11
      Enjoy!

    Ratings & Reviews:

    • on April 10, 2010

      55

      Who knew Scaloppine could be so easy?! This is a very tasty dish. The sauce is wonderful although I did add a little salt and pepper in the end. It also looks gorgeous with such a pretty sauce. The red and green in the cream sauce tastes as good as it looks. I was unable to get veal from my butcher this week so used chicken. The chicken was nice but I do want to try it with the veal in the future. Thanks for sharing your recipe. Made for 2010 PAC.

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

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    Nutritional Facts for Veal Scaloppine (Or Chicken) With Tomato Cream Sauce

    Serving Size: 1 (210 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 393.8
     
    Calories from Fat 307
    78%
    Total Fat 34.1 g
    52%
    Saturated Fat 19.7 g
    98%
    Cholesterol 152.0 mg
    50%
    Sodium 287.7 mg
    11%
    Total Carbohydrate 4.9 g
    1%
    Dietary Fiber 1.0 g
    4%
    Sugars 2.4 g
    9%
    Protein 17.5 g
    35%

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