Veal Scaloppine with Tomatoes & Olives
Submitted by alby1
Veal scaloppine with tomatoes and olives: thin-pounded veal cutlets seared quick, then topped with a bright pan sauce of bell peppers, pimento olives, and red wine vinegar.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minScaloppine cooking lives or dies by two things: how thin you pound the meat and how hot your pan is. Knock each slice out between plastic wrap until it’s roughly ⅛ inch thick, and the cutlet will cook in a full minute per side without going rubbery.
The egg dip after flour dredging is what makes this version distinct. It creates a tender coating that catches the sauce rather than sliding off the way a plain flour dredge does.
Wiping the skillet between searing and saucing matters. Burnt flour fragments would turn the bright pepper and olive topping muddy and bitter.
The finishing splash of red wine vinegar cuts through the richness of butter and veal, waking everything up at the last second.
Chef Tips
- Pat the veal bone dry before the flour coat. Surface moisture means soggy crust, never golden.
- Cook the cutlets in batches so you never crowd the pan. Steam is the enemy of a sear.
- Toss the bell peppers and olives over high heat and pull them off while the peppers still have snap. Sog is what ruins this dish.
- Serve immediately on warmed plates. Veal scaloppine turns tough fast when it cools.
Variations
- Swap veal for pounded chicken breast or turkey cutlets for a more budget-friendly take.
- Stir in capers and a splash of white wine for a briny piccata-leaning version.
- Use Kalamata or Castelvetrano olives instead of pimento-stuffed for a more Mediterranean profile.
Ingredients
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 into the egg mixture to coat well.
Heat the oil and 1 tablespoon 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. To the clean skillet, add the remaining butter.
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 veal and sprinkle with parsley.
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