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Veal Scaloppine with Tomatoes and Olives Recipe

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This recipe for Veal Scaloppine with Tomatoes and Olives, by , is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keith Moore

Category:
Category:

Ingredients:  
Ingredients:  
8 slices of veal scaloppine, salt, pepper, 1 egg, 1 tsp water, cup flour, 2 T. vegetable oil, 7 T. butter, 1 cup julienned red peppers, 24 small stuffed green olives, 2 tsp minced garlic, cup chopped onion, cup drained canned chopped tomatoes, 1 tsp dried oregano, 2 T. red wine vinegar, 3 T. chopped fresh parsley

Directions:
Directions:
Pound each piece of meat lightly and season with salt and pepper. Beat the egg with water in a shallow dish. Coat the scaloppine with flour, dip in the egg and then the flour again.

Heat the oil and 1 T. of butter in a large skillet. Add the veal and cook 1 minute per side. Transfer to a warm platter and set aside.

Wipe out the skillet. Add the remaining butter. Once melted add the pepper strips, olives, garlic and onion. Cook until the peppers are tender. Add the tomatoes. Cook 1 minute then add the oregano and vinegar. Still and cook briefly over high heat. Adjust seasoning to taste and serve over the veal.

Garnish with parsley.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a very old recipe from the NY Times. It's good enough to have survived for this recipe book, probably because it uses SEVEN tablespoons of butter.

 

 

 

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