RecipesRECIPES

Tom’s Veal Scallopini

Prep Time: 10 minutes / Cook Time: 10 minutes / Yields: 4 Servings

California Sun Dry

Ingredients

2 tbsp olive oil from drained sun-dried tomatoes
½ stick, 4 tbsp unsalted butter, cubed
½ cup all-purpose flour
1 lb. thinly sliced veal cutlets
1/3 cup white wine
1/3 cup reduced-sodium chicken broth
½ cup drained Oil-Packed Julienne Cut Sun-Dried Tomatoes
1/3 cup drained pitted black olives, chopped
Salt & pepper
Lemon wedges
Flat-leaf parsley, chopped

Instructions

Step 1
Preheat the oven to 200. Spread flour on half of a shallow baking pan. Lay veal slices on flour in 1 layer and lightly season top with salt and pepper. Turn over and coat completely with flour. Shake off excess and stack slices on the other side of the pan.

Step 2
Heat oil and 2 tbsp butter in a heavy skillet over high heat until foam subsides. Sauté veal in batches until browned, turning once, and cooked through; about 1 ½ minutes per batch. Transfer to a platter as browned. Keep warm in the oven until all are cooked.

Step 3
Bring wine, broth, tomatoes and olives to a boil in the uncleaned skillet, stirring a scraping up brown bits, then add remaining 2 tbsp butter and swirl until incorporated. Remove from heat, adjust seasonings, pour over veal & serve with lemon and parsley.

PRODUCT USED

Julienne Cut with Herbs

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

Tom’s Veal Scallopini

Prep Time: 10 minutes / Cook Time: 10 minutes / Yields: 4 Servings

California Sun Dry

Ingredients

2 tbsp olive oil from drained sun-dried tomatoes
½ stick, 4 tbsp unsalted butter, cubed
½ cup all-purpose flour
1 lb. thinly sliced veal cutlets
1/3 cup white wine
1/3 cup reduced-sodium chicken broth
½ cup drained Oil-Packed Julienne Cut Sun-Dried Tomatoes
1/3 cup drained pitted black olives, chopped
Salt & pepper
Lemon wedges
Flat-leaf parsley, chopped

Instructions

Step 1
Preheat the oven to 200. Spread flour on half of a shallow baking pan. Lay veal slices on flour in 1 layer and lightly season top with salt and pepper. Turn over and coat completely with flour. Shake off excess and stack slices on the other side of the pan.

Step 2
Heat oil and 2 tbsp butter in a heavy skillet over high heat until foam subsides. Sauté veal in batches until browned, turning once, and cooked through; about 1 ½ minutes per batch. Transfer to a platter as browned. Keep warm in the oven until all are cooked.

Step 3
Bring wine, broth, tomatoes and olives to a boil in the uncleaned skillet, stirring a scraping up brown bits, then add remaining 2 tbsp butter and swirl until incorporated. Remove from heat, adjust seasonings, pour over veal & serve with lemon and parsley.

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