Veal Scaloppini

Add something savory to your family's Italian cuisine night! Serve lemon wedges with this hearty veal scaloppini - dinner ready in 30 minutes!

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Prep Time 10 min
Total Time 30 min
Servings 4

Ingredients

1/2: cup all-purpose flour

2: teaspoons garlic salt

1: lb veal for scaloppini*

1/4: cup vegetable oil

2: tablespoons butter or margarine

1/4: cup dry white wine, nonalcoholic white wine or chicken broth

2: tablespoons lemon juice

1/2: lemon, cut into 4 wedges

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Directions

1 In shallow dish, mix flour and garlic salt. Coat veal with flour mixture.
2 In 10-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook half of the veal in oil about 5 minutes, turning once, until brown. Remove veal; keep warm. Repeat with remaining oil and veal. Drain any remaining oil and overly browned particles from skillet.
3 Add butter, wine and lemon juice to skillet. Heat to boiling, scraping any remaining brown particles from skillet. Boil until liquid is reduced by about half and mixture has thickened slightly. Pour over veal. Serve with lemon wedges.

EXPERT TIPS

Expert Tips

1 lb veal round steak can be substituted for the veal for scallopini. Cut veal into 8 pieces. Place each piece between sheets of plastic wrap or waxed paper. Lightly pound with flat side of meat mallet until 1/4 inch thick.

For 14 grams of fat and 255 calories per serving, decrease oil to 2 tablespoons and cook half of the veal at a time in 1 tablespoon oil in nonstick skillet. Decrease butter to 1 tablespoon.

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