Scaloppine with Tomatoes
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Scaloppine with TomatoesVisit www.canadianliving.com for full recipe details.1 user reviews.
Scaloppine with Tomatoes
Photography by Jodi Pudge
- Preparation time: 10 minutes
- Cook time : 15 minutes
- Total time : PT25M
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 271271 cal |
| pro | 31 g31g pro |
| total fat | 11 g11g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 10 g10g carb |
| fibre | 1 g1g fibre |
| chol | 85 mg85mg chol |
| sodium | 433 mg433mg sodium |
| potassium | 816 mg816mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1919 iron |
| vit A | 55 vit A |
| vit C | 3232 vit C |
| folate | 1616 folate |
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
Ingredients
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 1 clove garlic 1 clove garlic
- 1 can (28 oz/796 mL) whole tomatoes , drained and chopped1 can (28 oz/796 mL) whole tomatoes, drained and chopped
- 1/3 cup dry white wine 1/3 cup dry white wine
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp hot pepper flakes 1/4 tsp hot pepper flakes
- 8 veal cutlets , (about 1-1/4 lb/625 g)8 veal cutlets or turkey cutlets or pork cutlets, (about 1-1/4 lb/625 g)
- 3 tbsp all-purpose flour 3 tbsp all-purpose flour
- 1 tbsp butter 1 tbsp butter
- 1 tbsp chopped fresh parsley leaves 1 tbsp chopped fresh parsley leaves
Preparation
In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; fry garlic until softened and golden, about 1 minute. Discard garlic.
Add tomatoes, wine, salt and hot pepper flakes; simmer until broken down and liquid is evaporated, about 10 minutes. Transfer to bowl and keep warm.
Meanwhile, between plastic wrap, pound veal to scant 1/4-inch (5 mm) thickness. One piece at a time, lightly coat in flour. Set aside.
In clean skillet, melt butter and remaining oil over medium-high heat; cook veal, in batches, until browned and just a hint of pink remains inside, 4 to 5 minutes. Transfer to serving platter. Pour tomato mixture over top; sprinkle with parsley.
Add tomatoes, wine, salt and hot pepper flakes; simmer until broken down and liquid is evaporated, about 10 minutes. Transfer to bowl and keep warm.
Meanwhile, between plastic wrap, pound veal to scant 1/4-inch (5 mm) thickness. One piece at a time, lightly coat in flour. Set aside.
In clean skillet, melt butter and remaining oil over medium-high heat; cook veal, in batches, until browned and just a hint of pink remains inside, 4 to 5 minutes. Transfer to serving platter. Pour tomato mixture over top; sprinkle with parsley.
Source : Canadian Living Magazine: April 2010
- Keywords : Dinner; Veal; Tomatoes; White wine; Skillet; 300 calories;
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