Veal Scaloppine with Tomatoes & Olives
Yield
4 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
veal scaloppine
about 1 1/4 lbs |
* |
| 1 | cup |
sweet red bell peppers
or sweet green pepper, cut into thin julienne strips |
|
| 1 | x |
salt and black pepper
|
*
|
| 24 | each |
pimento stuffed green olives
small sized |
*
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
garlic
finely minced |
|
| 1 | tablespoon |
water
|
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | cup |
tomatoes, canned
drained |
|
| 2 | tablespoons |
peanut oil
vegetable oil, or corn oil |
|
| 1 | teaspoon |
oregano
dried |
|
| 2 | tablespoons |
red wine vinegar
|
|
| 7 | tablespoons |
butter
|
|
| 3 | tablespoons |
parsley leaves
chopped, fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
veal scaloppine
about 1 1/4 lbs |
* |
| 237 | ml |
sweet red bell peppers
or sweet green pepper, cut into thin julienne strips |
|
| 1 | x |
salt and black pepper
|
*
|
| 24 | each |
pimento stuffed green olives
small sized |
*
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
garlic
finely minced |
|
| 15 | ml |
water
|
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
all-purpose flour
|
|
| 118 | ml |
tomatoes, canned
drained |
|
| 3E+1 | ml |
peanut oil
vegetable oil, or corn oil |
|
| 5 | ml |
oregano
dried |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 105 | ml |
butter
|
|
| 45 | ml |
parsley leaves
chopped, fresh |
|
Directions
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 tablespoon 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.
