Veal Scaloppine Recipe

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Try your hand at Italian cooking with this easy, low-calorie recipe. Veal leg slices are pounded thin for fast cooking, then topped with an easy tomato sauce.

Ingredients

1 pound boneless veal leg round steak or veal leg sirloin steak, cut 1/4 inch thick
1/4 cup chopped onion
1 clove garlic, minced
1 7-1/2-ounce can tomatoes, cut up
2 tablespoons dry white wine
2 teaspoons capers, drained (optional)
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
Nonstick spray coating

Directions

Cut meat into 8 equal pieces. Place 1 piece of meat between 2 pieces of clear plastic wrap. Using a meat mallet pound meat to about 1/8-inch thickness. Sprinkle meat lightly with salt and pepper. Set aside. Repeat with remaining meat.
For sauce, in a medium saucepan cook onion and garlic, covered, in 2 tablespoons water until onion is tender but not brown. Stir in undrained tomatoes, wine, capers (if desired), oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Keep warm.
Spray a large skillet with nonstick spray coating. Cook meat, half at a time, over medium-high heat for 1 to 2 minutes per side or to desired doneness (160 degrees F for medium). Transfer meat to a serving platter; keep warm. Repeat with remaining veal.
To serve, spoon sauce over veal. Makes 4 servings.

Nutrition Facts