Veal Scaloppine With Tomatoes Recipes

VEAL SCALOPPINE (OR CHICKEN) WITH TOMATO CREAM SAUCE

Steps:

• Season flour with salt and pepper.
• Dredge veal in flour; shake off excess.
• Melt butter in heavy skillet over high heat.
• Add veal and cook until tender, about 2 minutes per side.
• Divide veal between plates; tent with foil to keep warm.
• Wipe out skillet.
• Add cream and horseradish to same skillet and boil until liquid is reduced by half, about 2 minutes.
• Taste, add more horseradish if desired.
• Add tomato, parsley and chives and stir to heat through.
• Spoon cream sauce over veal.
• Enjoy!

VEAL SCALOPPINE WITH TOMATOES

Steps:

• Dredge the veal in the flour, salt and pepper mixture.
• Dip in milk, then again in flour, set aside meat.
• Heat 1 tbsp of oil and 1 tbsp butter in large pan.
• Add the veal and cook until light brown on both sides.
• Remove veal and keep warm.
• Add the remaining oil and butter, the tomatoes, onion, garlic and wine to pan.
• Cook over moderate heat 5 minutes.
• Add the cream and cook over high until bubbly.
• Add veal to reheat.
• Serve with hot fettuccine and garnish with parmesan cheese.

VEAL SCALOPPINE WITH VEGETABLES AND MOZZARELLA

Steps:

• Wash well the zucchini, the peppers and the small tomatoes.
• Dice the zucchini and slice the red peppers.
• Cut the scallopini into thin slices and sauté them in a nonstick frying pan with 1 tablespoon olive oil on both sides for 3-5 minutes.
• Remove the scallopini from the frying pan and add a tablespoon of olive oil, the finely chopped onion, the peppers and the zucchinis.
• Let them simmer for 6-8 minutes until they are"al dente".
• Add a bit of salt, pepper, the small tomatoes and the mozzarella, diced.
• Stir well.
• Serve in individual plates placing the vegetables underneath and the scallopini on top.
• Finally, add the finely chopped parsley.