Best Tomato Veal Scallopini Recipes

TOMATO VEAL SCALLOPINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place flour in a shallow dish. Gently press veal into flour, shaking off excess.
• Heat olive oil and butter in a large skillet over medium heat; pan-fry veal in batches until just browned, 3 to 5 minutes on each side. Transfer veal to a large baking dish. Pour tomatoes and Marsala wine over veal and sprinkle with Parmesan cheese, basil, and garlic.
• Bake in preheated oven until veal is no longer pink in the center, about 30 minutes.

VEAL SCALLOPINI WITH OLIVE AND SUN-DRIED TOMATO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides.
• Meanwhile, spread flour on half of a shallow baking pan. Working with 2 or 3 slices at a time, transfer veal to flour in 1 layer. Lightly season top side of veal with salt and pepper, then turn over to coat completely with flour. Shake off excess flour and stack slices on other half of pan. Sauté veal in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch. Transfer to a platter as browned, adding new cutlets to skillet as space becomes available, and keep warm in oven.
• When all of veal is cooked, bring wine, broth, tomatoes, and olives to a boil in uncleaned skillet, stirring and scraping up any brown bits, then add remaining 2 tablespoons butter and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Pour sauce over veal.

VEAL SCALLOPINI WITH TOMATO CAPER SAUCE

Steps:

• Add wine, tomatoes and anchovies to a pot. Bring to boil, reduce heat to medium low and simmer for 5 to 8 minutes or until thickened. Stir capers and butter into sauce. Keep Warm.
• Heat olive oil and butter in a large skillet over high heat. Season scallopini with salt and pepper. Dip scallopini into flour and shake off excess. Place in skillet and working in batches as necessary, cook about 30 seconds a side or until browned. Remove to a platter.
• Place the scallopini on serving dishes and pour sauce over. Sprinkle with parsley.

VEAL SCALLOPINI WITH OLIVE AND SUN-DRIED TOMATO SAUCE RECIPE | EPICURIOUS.COM

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides.
• Meanwhile, spread flour on half of a shallow baking pan. Working with 2 or 3 slices at a time, transfer veal to flour in 1 layer. Lightly season top side of veal with salt and pepper, then turn over to coat completely with flour. Shake off excess flour and stack slices on other half of pan. Sauté veal in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch. Transfer to a platter as browned, adding new cutlets to skillet as space becomes available, and keep warm in oven.
• When all of veal is cooked, bring wine, broth, tomatoes, and olives to a boil in uncleaned skillet, stirring and scraping up any brown bits, then add remaining 2 tablespoons butter and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Pour sauce over veal.