Try this Veal Scaloppine with Tomatoes and Olives recipe, or contribute your own.
Suggest a better descriptionPound each piece of meat lightly between 2 sheets of plastic wrap with a flat mallet or the bottom of a heavy skillet.Sprinkle the meat on both sides with salt and pepper. Beat the egg with the water in a shallow dish.Coat the scaloppine on both sides with flour.Dip them into the egg mixture to coat well. Heat the oil and 1 tbsp. of the butter in a large skillet.Add the pieces of veal and cook over high heat about 1 minute.Turn and cook on the other side for 1 minute.As the pieces are cooked,transfer them to a warm platter and keep hot. Wipe out the skillet.To the clean skillet,add the remaining butter. When it has melted,add the pepper strips,olives,garlic and onion.Add salt and pepper to taste.Cook,tossing and stirring,until the peppers are crisp tender. Add the tomatoes and cook about 1 minute.Add the oregano and vinegar and stir well.Cook over high heat about 30 seconds.Pour the mixture over veal and sprinkle with parsley.Makes 4 servings.
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 4 | ||
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Calories: 343 | ||
Calories from Fat: 274 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.5g | 41 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 106.3mg | 33 % | |
Sodium 375.2mg | 13 % | |
Potassium 228.5mg | 6 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 12g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 343
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