Veal Scaloppine
Veal Scaloppine features tender veal slices cooked with bell peppers, mushrooms, garlic, and herbs, creating a flavorful dish perfect for a comforting family meal or special occasion.
Ingredients
Instructions
- Boil veal in water for 5 minutes. Drain.
- Lightly brown veal in a frying pan.
- Add all other ingredients to the pan.
- Simmer slowly until peppers are tender and meat is cooked to your satisfaction.
Tips & Substitutions
For a more tender veal, consider using a meat mallet to pound the cutlets before cooking. If you can't find veal, chicken or turkey can be great substitutes. Fresh herbs like basil or oregano can enhance the flavor profile, while fresh garlic can replace the crushed garlic. Adjust the seasoning to your taste, especially if you are using canned mushrooms, which may contain added salt.
Serving Suggestions
Serve Veal Scaloppine over a bed of rice or alongside crusty bread to soak up the flavorful sauce. A fresh green salad or roasted vegetables make excellent accompaniments. For a comforting meal, consider pairing it with a side of Mom'S Zucchini Soup or a light pasta dish from Italian recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat or in the microwave, adding a splash of tomato juice if it seems dry. Ensure the dish is heated thoroughly before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Scaloppine contains roughly 442 calories, with 29g protein, 48g carbohydrates, and 19g fat. It is an excellent source of iron (164% of the Daily Value), vitamin C (86% of the Daily Value), and potassium (69% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1058mg per serving (46% 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 use frozen veal for this recipe?
Yes, you can use frozen veal, but it's essential to thaw it completely in the refrigerator before cooking. This ensures even cooking and better texture. Always check for any ice crystals that might affect the cooking process.
What can I substitute for tomato juice?
If you don't have tomato juice, you can use crushed tomatoes or a mixture of tomato sauce and water. Alternatively, vegetable broth can work for a lighter flavor, but adjust the seasoning accordingly.
How do I know when the veal is cooked properly?
Veal should be cooked until it reaches an internal temperature of 145°F (63°C). It should be browned on the outside and tender in texture. If using a meat thermometer, ensure it’s inserted into the thickest part of the meat.
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).