Tomato Veal Scallopini Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 7, 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.
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Reviewed: 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!!
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Reviewed: Apr. 21, 2014
Delicious and quite simple to make.
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Reviewed: 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.
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Reviewed: 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.
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Photo by BigShotsMom
Reviewed: 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.
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Photo by BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Reviewed: Dec. 16, 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.
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