Veal Scaloppine

Try your hand at Italian cooking with this easy, low-calorie recipe. Veal leg slices are pounded thin for fast cooking, then topped with an easy tomato sauce.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins

Veal Scaloppine

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Directions

  1. Cut meat into 8 equal pieces. Place 1 piece of meat between 2 pieces of clear plastic wrap. Using a meat mallet pound meat to about 1/8-inch thickness. Sprinkle meat lightly with salt and pepper. Set aside. Repeat with remaining meat.
  2. For sauce, in a medium saucepan cook onion and garlic, covered, in 2 tablespoons water until onion is tender but not brown. Stir in undrained tomatoes, wine, capers (if desired), oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Keep warm.
  3. Spray a large skillet with nonstick spray coating. Cook meat, half at a time, over medium-high heat for 1 to 2 minutes per side or to desired doneness (160 degrees F for medium). Transfer meat to a serving platter; keep warm. Repeat with remaining veal.
  4. To serve, spoon sauce over veal. Makes 4 servings.
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Nutrition Facts (Veal Scaloppine)

  • Per serving:
  • 196 kcal ,
  • 9 g fat
  • 81 mg chol. ,
  • 141 mg sodium ,
  • 3 g carb. ,
  • 22 g pro.
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