Tomato Veal Scallopini

Tomato Veal Scallopini

9
Ryan 0

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

50 m servings 504 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 9 Ratings

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Most helpful positive review

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, ...

Most helpful critical review

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 lik...

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, ...

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 lik...

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 to...

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 exp...

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.

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 ...

Delicious and quite simple to make.

Made this fairly close to the recipe, except that I used a red Zinfandel instead of Marsala wine and didn't have fresh basil, so used the one in the tube. Added some mozzarella on top in last fe...

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 pouri...