- Special Pricing
Veal Scallopine with Parmesan and Tomatoes
- Active Time 20m
- Total Time 20m
Makes 4 servings
- For Sauce:
- 2 ripe medium tomatoes, diced
- 2 1/2 tablespoons minced fresh basil
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons white wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- For Scallopine:
- 4 slices white bread
- 1 1/2 teaspoons dried thyme
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- Flour for dredging
- 1 egg
- 1 tablespoon water
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 8 scallopines of veal (about 3 ounces each)
- 2 tablespoons olive oil
- Basil leaves for garnish
TO PREPARE SAUCE: In a bowl, combine all the ingredients and set aside.
TO PREPARE SCALLOPINE: In a food processor, combine the bread and the thyme together to make a fine crumb. Add the cheese and pulse to mix evenly. Place the flavored bread crumbs on a piece of waxed paper or a large flat plate. Place the flour on a piece of waxed paper or on a large flat plate for dredging the scallopine. Mix the egg in a rimmed plate or broad bowl with the water and a pinch of salt and pepper. Dry off the veal scallopine and season with the salt and pepper. Dredge the scallopine in the flour and shake off the excess. Then dip the scallopine in the egg, let any excess drip off. Then coat the scallopine in the flavored bread crumbs. Repeat with all of the veal.
Heat a large skillet and add enough of the oil to coat the bottom of the pan. Sauté the scallopine over medium-high heat until golden brown, 2 to 3 minutes per side. Do this in batches, if necessary, and replenish the oil as needed.
Place the cooked scallopine on a warm platter. When all the scallopine are done, add the tomato sauce to the pan and cook over high heat for 1 minute, until heated through. Spoon the sauce over the scallopine, garnish with basil leaves, and serve immediately.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
692 calories; 49g total fat; 172mg cholesterol; 1348mg sodium; 20g carbohydrates; 2g fiber; 39g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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