Speedy scaloppine supper
0
- Makes2 servings
Andreas Trauttmansdorff
Ingredients
250 g veal scaloppini
salt
pepper
vegetable oil
1 tomato, chopped
1/2 cup bottled antipasto
1/4 cup red wine
Instructions
Lightly sprinkle both sides of veal with salt and pepper. Lightly coat a large frying pan with oil and set over medium-high heat. Add a few pieces of veal, but do not crowd. Cook just until lightly golden, 1 1/2 to 2 minutes per side, depending on thickness. Remove each piece to a plate. Repeat with remaining veal, adding more oil as needed.
Add tomato, antipasto and wine to pan. Stir often until hot, about 1 minute. Return veal and any juices to pan. Swish veal in sauce until evenly coated.
Nutrition (per serving)
Calories 245, Protein 25.3g, Carbohydrates 9.5g, Fat 9.8g, Fibre 2.1g, Sodium 269mg.
Dress up veal scaloppine with a jar of antipasto sauce that's an instant and effortless flavour booster, plus a little red wine and a ripe tomato for garden freshness.
Top with...
* crumbled blue or goat cheese
* chopped fresh coriander or chives
* squeeze of fresh lemon juice
* sprinkle of dried oregano leaves
* shredded fresh basil or mint leaves
* a mixture of chopped fresh parsley and grated orange peel
Serve with...
* orzo with grated Parmesan and chopped fresh basil
* steamed green and yellow beans sprinkled with toasted almonds
* broccolini tossed with a drizzle of olive oil and grated lemon peel
* steamed baby bok choy and rice
