Roman Veal Scaloppine Recette

Experience the taste of Rome with this incredibly quick and easy veal scallopine recipe! Thinly sliced veal cutlets are pan-fried to golden perfection, then smothered in a vibrant tomato and olive sauce. This budget-friendly dish (my butcher provided 10 scallops per pound!) is ready in just 25 minutes and serves beautifully over pasta. A perfect weeknight meal that's bursting with flavor!

Préparation 10 min

Cuisson 25 min

Calories 61.3 kcal

Protéines 2g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Roman Veal Scaloppine

Extra Virgin Olive Oil
2 cloves garlic, minced
Chopped Tomatoes
Salt And Pepper
Olive
1 pound veal scallops
1/2 cup all-purpose flour
1 lemon, thinly sliced
Fresh Parsley Leaves

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Comment préparer Roman Veal Scaloppine

Preheat oven to 200°F (93°C).
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
Add 2 cloves of minced garlic. Once sizzling, add 1 (14.5 ounce) can of diced tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Cook, stirring occasionally, until tomatoes break down and slightly thicken, about 10 minutes. Stir in 1/2 cup pitted Kalamata olives and reduce heat to low.
In a large nonstick skillet, heat 3 tablespoons of olive oil over medium-high heat.
Season 1 pound of veal scallops with salt and pepper. Dredge in 1/2 cup all-purpose flour, shaking off excess.
Sauté veal scallops in batches, ensuring not to overcrowd the pan. Cook just until golden brown on both sides, about 2-3 minutes per side.
Remove cooked veal to a plate and keep warm in the preheated oven while sautéing remaining batches.
Taste the sauce and adjust seasoning as needed (add more salt, pepper, or a pinch of sugar to balance acidity).
Spoon the tomato-olive sauce over the veal scallops. Garnish with 1/4 cup chopped fresh parsley and thin lemon slices.
Serve immediately over your favorite pasta.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner European Italian Mediterranean 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Beef Easy European Dinner Party Kosher Italian Dietary Veal Meat

Questions fréquentes

Combien de temps faut-il pour préparer Roman Veal Scaloppine ?

Roman Veal Scaloppine prend environ 35 minutes du début à la fin — environ 10 minutes de préparation et 25 minutes de cuisson.

Combien de calories contient Roman Veal Scaloppine ?

Roman Veal Scaloppine contient environ 61.3 calories par portion, avec environ 2 g de protéines, 2 g de glucides et 5 g de lipides.

De quels ingrédients ai-je besoin pour Roman Veal Scaloppine ?

Les principaux ingrédients de Roman Veal Scaloppine sont Extra Virgin Olive Oil, Garlic, Chopped Tomatoes, Salt And Pepper, Olive, Veal. Consultez la liste complète avec les quantités ci-dessus.