Ingredients for Veal Scaloppine
- 1 pound veal cutlets
- Fresh Tomatoes
- 2 tablespoons olive oil
- Fresh Mushrooms
- Garlic Cloves
- 1/2 cup dry white wine
- Fresh Parsley
- Seasoning
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How to Make Veal Scaloppine
- Pat 1 pound of veal cutlets dry with paper towels. Season generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the veal cutlets and cook for 2-3 minutes per side, until lightly browned.
- Remove the veal from the skillet and set aside.
- Add 4 cloves of minced garlic to the skillet and cook for 30 seconds, until fragrant. Remove garlic and discard.
- Add 8 ounces of sliced cremini mushrooms to the skillet and cook for 5-7 minutes, until softened and lightly browned.
- Return the veal to the skillet. Add 1/2 cup of dry white wine, 1/4 cup of chicken broth, 2 tablespoons of butter, 1 tablespoon of chopped fresh parsley, and 1/4 teaspoon of red pepper flakes (optional).
- Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 5-10 minutes, or until the veal is cooked through and tender.
- Serve immediately over pasta, rice, or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
8g
Fat
19g
Carbs
1g
