Ingredients for Roman Veal Scaloppine
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How to Make 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
9g
Fat
2g
Carbs
2g
