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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Veal Scaloppine with Tomatoes and Olives Recipe

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This recipe for Veal Scaloppine with Tomatoes and Olives is from Grandma Bennion's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 slices veal scaloppine (about 1 ¼ lb. total weight)
salt and pepper
1 egg
1 tbsp. water
¼ cup flour
2 tbsp. peanut, vegetable or corn oil
7 tbsp. butter
1 cup sweet red or green pepper, cut into thin julienne strips
24 small stuffed green olives
2 tsp. finely minced garlic
½ cup chopped onion
½ cup drained canned tomatoes
1 tsp. dried oregano
2 tbsp. red wine vinegar
3 tbsp. chopped fresh parsley
Directions:
Directions:
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 with the egg mixture until well coated on both sides. 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. Melt the remaining butter, to clean skillet. 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 the veal and sprinkle with parsley.
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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