Tomato Veal Scallopini Recipe -
Tomato Veal Scallopini Recipe
  • READY IN 50 mins

Tomato Veal Scallopini

Recipe by  

"A quick and easy dish with a different take on veal Marsala."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place flour in a shallow dish. Gently press veal into flour, shaking off excess.
  3. Heat olive oil and butter in a large skillet over medium heat; pan-fry veal in batches until just browned, 3 to 5 minutes on each side. Transfer veal to a large baking dish. Pour tomatoes and Marsala wine over veal and sprinkle with Parmesan cheese, basil, and garlic.
  4. Bake in preheated oven until veal is no longer pink in the center, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2012

This was a great base recipe to go from. I sprinkled my veal with italian bread crumbs and browned it in olive oil. Then added 1 1/4 cups of marsala wine and a can of diced tomatoes with basil, garlic, and oregano. Let that cook on med-low, then added fresh baby spinach. Let simmer to just wilt the spinach and dish out to plate. Top with sliced provolone cheese. Let stand for 2 minutes to allow cheese to soften and slightly melt...serve!!

Most Helpful Critical Review
Dec 17, 2012

This was very expensive and lacking in flavour!! I was most disappointed in this recipe. I had cooked it for a special occasion i.e. my son's birthday and his wife's 40th birthday. Nobody liked it.

Mar 30, 2013

I modified it for 2 servings (4oz each) using scallopini and not cutlets. Sauteed the veal under 30 secs per side and put it in a small roasting pan. Deglazed the skillet with marsala while tossing in the tomato, basil, and garlic for less than a minute. Poured that over the veal and added the parmesan. Under the broiler for 2 minutes and done.

Mar 24, 2013

I've made this 3 times now the first as written, which was edible, but not IMO the best showcase for the veal. The second time I used pork cutlets because veal is too expensive to use in an experiment. It worked well with my changes so I made it again with veal. I season my flour with white pepper, rubbed sage, and garlic powder. I switched to dry white wine and cut it back to 1/4 cup so the veal doesn't stew in the oven and honestly, I think it would be just as good without it. Ryan, your instincts were good and I hope you aren't offended by my changes.

Sep 14, 2014

I put cooked veal in baking dish and de-glazed pan with wine then added tomatoes and reduced a little. Brought out the flavors very delicious! Served over angel hair pasta.

Jan 07, 2014

We thought this was very good! For the coating I used a brown rice breading in place of the flour for my husband's gluten intolerance. It gave a good flavor. Then instead of veal we used pork which was already specially cut just for scallopini from the store where we buy our meat. I know we will make this again.

Apr 21, 2014

Delicious and quite simple to make.

May 27, 2015

Quick and easy, yet delicious dish. I added garlic and onion powder, and salt and pepper to the flour before dredging the veal. I also deglazed the pan with the marsala and tomatoes before pouring it over the veal in the oven safe pan. The veal came out very tender and flavorful. Mellow flavor, not too spicy. I served it over a bed of spaghetti in a pink vodka sauce.


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  • Calories
  • 504 kcal
  • 25%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 135 mg
  • 45%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 225 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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