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Skinny Veal Scaloppine
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Prep Time:
15 minutes
Total Time:
35 minutes
"Healthier twist: Substitute chicken for veal in this recipe for lower saturated fat and sodium content."
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 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)
  • Nonstick cooking spray
  • 2 cups hot cooked whole wheat pasta
Instructions:
  • Cut the veal into 8 pieces. Place each piece between two pieces of plastic wrap and gently pound with a meat mallet until they are about 1/8-inch thick. Remove the plastic wrap and season the meat with salt and half of the pepper. Set aside.
  • To make the sauce: Sauté onion, garlic, and water in a saucepan until onion is tender. Add tomatoes, wine, oregano, capers (if desired), and remaining pepper. Bring to a boil, then simmer uncovered for about 15 minutes until thickened. Keep warm until ready to serve.
  • Lightly coat a large skillet with nonstick cooking spray and preheat over medium-high heat. Cook half of the veal for 2 to 4 minutes, flipping once, until cooked to your liking. Remove and cover to keep warm, then repeat with the remaining veal.
  • Drizzle the delicious sauce over the tender veal and pair it with a side of pasta for a delightful meal.

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