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    You are in: Home / Recipes / Veal Scaloppine With Tomatoes Recipe
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    Veal Scaloppine With Tomatoes

    Veal Scaloppine With Tomatoes. Photo by I'mPat

    1/3 Photos of Veal Scaloppine With Tomatoes

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Baby Kato's Note:

    The veal is flavoured with a sauce made from tomatoes, onion and garlic. What could be easier. Served with a lovely crusty bread and fettuccine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Dredge the veal in the flour, salt and pepper mixture.
    2. 2
      Dip in milk, then again in flour, set aside meat.
    3. 3
      Heat 1 tbsp of oil and 1 tbsp butter in large pan.
    4. 4
      Add the veal and cook until light brown on both sides.
    5. 5
      Remove veal and keep warm.
    6. 6
      Add the remaining oil and butter, the tomatoes, onion, garlic and wine to pan.
    7. 7
      Cook over moderate heat 5 minutes.
    8. 8
      Add the cream and cook over high until bubbly.
    9. 9
      Add veal to reheat.
    10. 10
      Serve with hot fettuccine and garnish with parmesan cheese.

    Ratings & Reviews:

    • on February 16, 2009

      45

      Thoroughly enjoyed and if I had read the previous reviews I think I would have gone down the path of using the egg instead of the milk and adding basil and even maybe oregano (oregano grows wild in our garden all year round and we quite often have basil growing as well). When the veal was being defrosted (DH got it out of the freezer) and it wasn't until defrosted and ready to use I realized he pulled out just over a 1 kilo (2.2 lb) and cut up tomatoes ect to reflect this but once pounding out the meat thought know used halve the veal but 3 tomatoes (chopped - about 2 1/2 cups), 1 1/2 spring onion sliced - from the garden and they were large (1 cup), 4 cloves of garlic crushed/minced, 4 tablespoons wine (80ml), 1/2 cup thicken (doubled) cream [didn't have whipped]. Used only 1/2 cup of milk but about 1/2+ cup of flour and just grinded salt and pepper into it. The DH has suggested for next time (a good sign) to pulp 1 tomatoe and dice the other 2 and agrees about adding oregano and basil (fresh) just before you add the veal back into the sauce. Thank you Baby Kato.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2008

      55

      I loved this dish! I did make a few changes (as usual). I used an egg to dredge after the flour and then I used plain bread crumbs, adding a few dried Italian style herbs. I did not make a large amount of the sauce because I was just cooking for one tonight. I also used a regular onion instead of green onion. Left the parmesan cheese off. Used cherry tomatoes and fresh basil out of the garden. The flavors were delicious and I completely enjoyed every bite!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2006

      45

      This was delicious. I conducted a little experiment here. Usually, in dredging, dipping the object being dredged in beaten egg is called for and not beaten milk, so I did milk, as called for in the recipe to half my veal scallops and half in egg. The scallops dipped in egg did have a better adherence of flour and fried up nicer and crisper than the milk-dipped scallops. Just a little aside. The sauce was very good, with just enough cream to round off flavours and not overwhelm. Some sauteed mushrooms would be divine in this, also. Served over egg noodles.

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

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    Nutritional Facts for Veal Scaloppine With Tomatoes

    Serving Size: 1 (288 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 479.8
     
    Calories from Fat 317
    66%
    Total Fat 35.2 g
    54%
    Saturated Fat 16.5 g
    82%
    Cholesterol 149.8 mg
    49%
    Sodium 751.4 mg
    31%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.1 g
    8%
    Protein 25.1 g
    50%

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