Healthified Veal Scaloppine
Healthified Veal Scaloppine
Provided by: live better america
total
prep
83% less sat fat • 58% less sodium than the original recipeĀ see the comparison. Boneless, skinless chicken breast substitutes perfectly for the veal in this recipe, if desired.
Ingredients
- 12 ounces boneless veal leg round steak or veal leg sirloin steak, cut 1/4 inch thick and trimmed of fat
- 1/4 teaspoon salt
- Nonstick cooking spray
- 2 cups hot cooked whole wheat pasta
- 1/4 teaspoon black pepper
- 1 medium onion, chopped
- 1/4 cup water
- 2 cloves garlic, minced
- 1 can (14.5 oz) no-salt-added diced tomatoes, undrained
- 3 tablespoons dry white wine or reduced-sodium chicken broth
- 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
- 1 tablespoon capers, rinsed and drained (optional)
Directions
- Cut veal into eight pieces. Place each piece of meat between two pieces of plastic wrap. Working from center to edges, pound with the flat side of a meat mallet to about 1/8-inch thickness. Remove plastic wrap. Sprinkle meat with salt and half of the pepper. Set aside.
- For sauce: In a medium saucepan, combine onion, the water, and garlic. Cover and cook until onion is tender. Stir in tomatoes, wine, oregano, capers (if using), and the remaining pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency. Keep warm.
- Meanwhile, lightly coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Cook half of the veal about 2 to 4 minutes or until desired doneness, turning once. Remove veal, cover to keep warm. Repeat with remaining veal.
- To serve, spoon sauce over veal. Serve with pasta.
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