Veal Scallopini

Veal With Tomatoes and Capers
Diana Rattray
  • 55 mins
  • Prep: 20 mins,
  • Cook: 35 mins
  • Yield: Serves 4
Ratings (5)

   This veal recipe is made with thin sliced veal (scallopini) and tomatoes, along with capers, mushrooms, and seasonings. It is a fabulous dish to serve with hot cooked pasta. Add a salad and some garlic bread and you will have a wonderful meal.

What You'll Need

  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 dash pepper
  • 4 veal cutlets (about 1 pound)
  • 1/4 cup vegetable oil
  • 1 small onion (thinly sliced)
  • 1 clove garlic (minced)
  • 1 can/15 ounces tomatoes (cut up)
  • 1 can/4 ounces mushrooms (sliced, with liquid)
  • 1 teaspoon parsley
  • 1 tablespoon capers (drained)
  • 1/4 teaspoon oregano (dried leaf, crushed)
  • 4 servings hot cooked pasta (buttered)

How to Make It

Combine flour, salt, and pepper in a bowl; dredge veal with flour mixture.

Put the vegetable oil in a large skillet and place it over medium heat. Brown the veal in the hotvegetable oil, turning to brown both sides.

Remove meat; add onion to skillet and cook until tender.

Add garlic, cooked veal, tomatoes, mushrooms with liquid, parsley, capers, and oregano.

Cover and simmer for 15 to 20 minutes, or until veal is tender.

Arrange veal scaloppini over hot buttered pasta and top with sauce.

More Veal Cutlet Recipes

Veal Cutlets With Lemon, Garlic, and Capers Recipe

30-Minute Veal Marsala with Mushrooms

Veal With Peppers and Mushrooms

Nutritional Guidelines (per serving)
Calories 1020
Total Fat 32 g
Saturated Fat 7 g
Unsaturated Fat 17 g
Cholesterol 129 mg
Sodium 521 mg
Carbohydrates 125 g
Dietary Fiber 9 g
Protein 56 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)