Veal scaloppine with tomatoes & olives
Last updated 6/12/2012 1:28:16 AM. Recipe ID 63566. Report a problem with this recipe.
Title: Veal scaloppine with tomatoes & olives
Yield: 4 Servings
8 Slices veal scaloppine,
About 1 1/4 lbs.
1 c Sweet red or green peppers,
Cut into thin julienne
Salt and pepper
24 sm Stuffed green olives
2 ts Finely minced garlic
1 tb Water
1/2 c Chopped onion
1/4 c Flour
1/2 c Drained canned tomatoes
2 tb Peanut,vegetable or
1 ts Dried oregano
2 tb Red wine vinegar
7 tb Butter
3 tb Chopped fresh parsley
Pound 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
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