Description
Making veal scallopini in tomato sauce is simple: lightly floured veal gets seared golden, then finished in a quick, savory tomato caper sauce. Here’s how to pull off this weeknight (or weekend!) comfort dish in under 30 minutes.
Ingredients
Scale
- 2 cups tomato sauce or marinara
- 3 anchovy fillets, chopped
- 1 tbsp capers, rinsed
- 1–2 tbsp unsalted butter
- 1 lb veal scallopini (about 8 slices)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Salt & pepper, to taste
- 1/2 cup flour (Wondra or all-purpose)
- Fresh parsley, for garnish
Instructions
- In a skillet, combine tomato sauce and anchovies. Bring to a boil, then simmer 5–8 min. Stir in capers and butter. Keep warm.
- Pat veal dry, season with salt and pepper, and dredge in flour.
- In another skillet, heat butter and olive oil over high. Sear veal 30 sec per side. Remove to platter.
- Add seared veal to tomato sauce. Gently warm through.
- Serve with sauce, parsley, and your favorite sides.
Notes
Don’t overcook veal—it stays tender with a quick sear. Sauce can be made ahead for busy nights. Garnish with extra capers or lemon zest for brightness.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg