dish
Veal Scaloppine Parmesan

4
Serves
240
Calories
15
Nutrients
15
Vitamins

Ingredients

2 tablespoons olive oil
1 clove garlic
1 15-ounce can diced tomatoes
1/2 teaspoon dried oregano
1/4 cup freshly grated Parmesan cheese

Cooking Instructions

1. Lay the veal between two pieces of waxed paper, and flatten each cutlet with the flat end of a mallet until thin.

2. Heat 1 tablespoon of the olive oil in a large, nonstick skillet. While the oil is heating, season the veal with salt and pepper and dredge it in flour.

3. Sauté the veal over medium-high heat until golden brown, about 2 minutes on each side. Transfer the veal to a platter and keep warm.

3. Turn the heat to medium, add the remaining oil and garlic and cook until the garlic is light golden, about 1 minute.

4. Add the tomatoes, their juice and the oregano and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Season lightly with salt and pepper. Add the veal and any juices that have accumulated on the platter. Simmer until the veal is cooked through, about 10 minutes.

5. Remove the veal to a clean serving platter and keep warm. Simmer the tomato mixture until it has reduced by half, about 5 minutes. Adjust the salt and pepper. Sprinkle the veal with Parmesan cheese, spoon the tomatoes over the top and serve.

Serving Size: 1 scaloppine

Nutrition Information

Number of Servings: 4
Calories
240
Protein
27 g
Total Carbohydrate
11 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
3 g
Total Fat
13 g
Saturated Fat
3 g
Monounsaturated Fat
7 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
95 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
41 %
Percent Calories from Carbohydrate
17 %
Percent Calories from Fat
42 %
Vitamin A
690 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
12 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
0 mcg
Vitamin C
15 mg
Vitamin D
15 IU
Folate
37 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
2 mg
Calcium
143 mg
Iron
2 mg
Phosphorus
319 mg
Potassium
630 mg
Sodium
374 mg
Zinc
3 mg