Free Recipe Veal Scaloppine with Tomatoes and Olives

Recipe Type: Free Veal Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4

Ingredients for Veal Scaloppine with Tomatoes and Olives Recipe

8 Slices veal scaloppine,
1/2 c Chopped onion
About 1 1/4 lbs. 1/4
c Flour
1 c Sweet red or green peppers,
1/2 c Drained canned tomatoes
Cut into thin julienne 2
tb Peanut,vegetable or
Strips
Corn oil
Salt and pepper 1
ts Dried oregano
24 sm Stuffed green olives
2 tb Red wine vinegar
1 Egg
7 tb Butter
2 ts Finely minced garlic
3 tb Chopped fresh parsley
1 tb Water

Veal Scaloppine with Tomatoes and Olives Preparation

Pound each piece of meat lightly between 2 sheets of plastic wrap with a flat mallet or the bottom of a heavy skillet.Sprinkle the meat on both sides with salt and pepper. Beat the egg with the water in a shallow dish.Coat the scaloppine on both sides with flour.Dip them into the egg mixture to coat well. Heat the oil and 1 tbsp. of the butter in a large skillet.Add the pieces of veal and cook over high heat about 1 minute.Turn and cook on the other side for 1 minute.As the pieces are cooked,transfer them to a warm platter and keep hot. Wipe out the skillet.To the clean skillet,add the remaining butter. When it has melted,add the pepper strips,olives,garlic and onion.Add salt and pepper to taste.Cook,tossing and stirring,until the peppers are crisp tender. Add the tomatoes and cook about 1 minute.Add the oregano and vinegar and stir well.Cook over high heat about 30 seconds.Pour the mixture over veal and sprinkle with parsley.Makes 4 servings.

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