Veal Scaloppine or Chicken with Tomato Cream Sauce
Elevate your dinner table with this luscious Veal Scaloppine or Chicken with Tomato Cream Sauce, an effortlessly elegant dish packed with rich flavors. Perfectly tender cutlets are pan-seared to golden perfection, then simmered in a velvety sauce that combines crushed tomatoes, heavy cream, and a splash of stock for depth. Infused with garlic, fresh basil, and Parmesan cheese, the sauce strikes the perfect balance of savory and creamy, while a touch of lemon juice adds brightness. Serve this crowd-pleasing entree over pasta, mashed potatoes, or alongside steamed vegetables for a restaurant-quality meal at home. Ready in just 40 minutes, this recipe is ideal for both cozy family dinners and special occasions. Keywords: veal scaloppine, chicken with tomato cream sauce, easy dinner recipes, Italian-inspired meals, creamy tomato sauce recipe.
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Recipe Information
Ingredients
- 4 pieces Veal or chicken cutlets
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 cups Crushed tomatoes
- 0.75 cups Heavy cream
- 0.5 cups Chicken or veal stock
- 2 tablespoons Fresh basil leaves, chopped
- 0.25 cups Parmesan cheese, grated
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Pound the veal or chicken cutlets to an even thickness of about 1/4 inch.
In a shallow plate, combine the flour, salt, and black pepper. Dredge the cutlets in the flour mixture, shaking off any excess.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the cutlets in a single layer and cook for 2-3 minutes per side until golden brown and just cooked through. Remove the cutlets from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Stir in the minced garlic and sauté for 1 minute until fragrant.
Add the crushed tomatoes and chicken or veal stock to the skillet. Bring to a simmer and stir occasionally for 5 minutes to slightly thicken the sauce.
Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer for 3-4 minutes, then add the chopped basil, grated Parmesan cheese, and lemon juice. Stir well to combine.
Return the cooked veal or chicken cutlets to the skillet, spooning some sauce over each piece. Let them simmer in the sauce for 2-3 minutes to warm through.
Garnish with fresh parsley and serve hot, preferably with pasta, mashed potatoes, or a side of steamed vegetables.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.7 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2064 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
