Veal Scaloppine With Tomatoes And Olives(60 Minute Gourmet)
Veal Scaloppine with Tomatoes and Olives offers tender veal paired with vibrant peppers, briny olives, and fresh herbs, perfect for a flavorful, quick Italian-inspired meal.
Ingredients
- 8 slices veal scaloppine ⓘ
- salt ⓘ
- pepper ⓘ
- 1 egg ⓘ
- 1 Tbsp. water ⓘ
- 1/4 c. flour ⓘ
- 2 Tbsp. peanut, vegetable or corn oil ⓘ
- 7 Tbsp. butter ⓘ
- 2 Tbsp. red wine vinegar
- 3 Tbsp. chopped fresh parsley ⓘ
- 1 c. sweet red or green peppers, cut into thin julienne strips ⓘ
- 24 small stuffed green olives ⓘ
- 2 tsp. finely minced garlic ⓘ
- 1/2 c. chopped onion ⓘ
- 1 tsp. dried oregano ⓘ
Instructions
- Pound each piece of veal lightly between 2 sheets of plastic wrap using a flat mallet or the bottom of a heavy skillet. Season both sides with salt and pepper.
- Beat the egg with water in a shallow dish.
- Coat the veal slices on both sides with flour, then dip into the egg mixture until well coated on both sides.
- Heat oil and 1 tablespoon of butter in a large skillet.
- Add the veal and cook over high heat for about 1 minute per side. Transfer cooked veal to a warm platter and keep warm.
- Wipe out the skillet.
- Add remaining butter to the clean skillet and melt.
- Add the pepper strips, olives, garlic, and onion to the skillet.
- Season with salt and pepper to taste. Cook, tossing and stirring, until peppers are crisp tender.
- Add the tomatoes and cook for about 1 minute.
- Add oregano and vinegar, then stir well.
- Cook over high heat for about 30 seconds.
- Pour the vegetable mixture over the veal slices.
- Sprinkle with chopped parsley before serving.
Tips & Substitutions
For a lighter version, substitute veal with chicken or turkey scaloppine. Ensure the oil is hot enough before adding the veal to achieve a nice sear. You can also use gluten-free flour for coating. Fresh herbs can be substituted with dried ones, but use about one-third of the amount specified.
Serving Suggestions
Serve veal scaloppine with a side of creamy polenta or a light salad for a refreshing contrast. It pairs beautifully with Italian recipes like Baked Ziti With Sausage or Skillet Pasta Roma. A glass of Chianti complements the dish well.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to maintain moisture. Avoid microwaving as it can dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Scaloppine With Tomatoes And Olives(60 Minute Gourmet) contains roughly 3507 calories, with 142g protein, 151g carbohydrates, and 288g fat. It is an excellent source of protein (283% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (219% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the veal and the sauce separately in advance. Store them in the refrigerator and combine just before serving to maintain the veal's tenderness.
What can I use instead of veal?
Chicken or turkey scaloppine are excellent substitutes; they will cook similarly and absorb the flavors well. Adjust cooking time as needed due to the different thickness.
How do I make the dish spicier?
To add heat, consider incorporating crushed red pepper flakes or diced jalapeños when cooking the peppers. Adjust the amount based on your spice preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).