Detalles de la receta

Veal Scallopini

Número de Porciones: 4

Tamaño de la porción: 1 cutlet with 1/2 cup sauce

Veal Scallopini

Nombre: Cantidad:
veal cutlets(4-oz.) 4 ea
all-purpose flour 0.50 cup
salt 1 tsp
black pepper 1 tsp
olive oil 2 Tbsp
white wine 1 cup
chopped plum tomatoes 1.50 cups
capers 1 Tbsp
chopped fresh parsley 1 Tbsp

If the veal cutlets are not already pounded thin, use a mallet or meat tenderizer to do it yourself. Place the flour, salt, and pepper in a separate, shallow bowl, then dredge the veal cutlets until they are thoroughly coated.


Heat the olive oil in a pan over medium heat. Add the veal. When one side is browned, turn the veal over and brown the remaining side. Once both sides are browned, remove the veal from the pan and pat dry with paper towels to remove some of the excess fat.


Add white wine to the pan and bring it to a simmer. Allow the liquid to reduce by half. Add the chopped tomatoes and return the liquid to a simmer. Add the capers and simmer for 5 minutes. Add the veal and cook just until it is reheated. Serve immediately and garnish with the chopped parsley.

Información nutricional (por porción)
Calorías 284
Calorías de grasa 99
Grasa total 11g
Grasa saturada 2g
Colesterol 95mg
Sodio 865mg
Potasio n/a
Carbohidratos 7g
Fibra dietética 1g
Azúcares 2g
Proteína 31g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 4-1/2 Very Lean Meat2 Fat1 Vegetable