Veal Scaloppine with Tomatoes
Tender and flavorful, Veal Scaloppine with Tomatoes is an Italian-inspired dish that delivers elegance and comfort in every bite. This recipe features thinly pounded veal cutlets, lightly dredged in seasoned flour and pan-seared to golden perfection, resulting in a delightfully crisp exterior. The accompanying sauce is a vibrant blend of halved cherry tomatoes, dry white wine, and chicken broth, enriched with fragrant garlic and a splash of fresh lemon juice for brightness. Finished with a sprinkle of chopped basil, this dish offers layers of fresh, zesty, and savory flavors that pair beautifully with pasta, rice, or crusty bread. Quick to prepare in under 30 minutes, it’s perfect for weeknight dinners or special occasions, all while keeping a sophisticated flair.
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Recipe Information
Ingredients
- 4 pieces (about 4-5 ounces each) Veal cutlets
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 pieces Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 2 tablespoons Fresh basil leaves, chopped
- 0.5 piece Lemon, juiced
Instructions
Place the veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess.
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat.
Add the veal cutlets to the skillet in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes on each side until golden brown. Remove the cutlets from the skillet and set them aside on a plate.
Lower the heat to medium and add the remaining tablespoon of olive oil and butter to the skillet. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the halved cherry tomatoes and cook for 3-4 minutes until they begin to soften.
Pour in the white wine and scrape the bottom of the skillet to deglaze it. Let the wine cook for about 2-3 minutes until slightly reduced.
Add the chicken broth and lemon juice to the skillet, stirring to combine. Bring the sauce to a simmer.
Return the veal cutlets to the skillet, spoon the sauce over them, and let them heat through for 2-3 minutes.
Sprinkle the chopped fresh basil over the dish before serving for a burst of fresh flavor.
Serve the veal scaloppine hot with the tomato sauce spooned on top. Pair with pasta, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 3125 mg | 136% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.0 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2727 mg | 58% | |
*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.
