Best 6 Veal Scaloppine With Tomatoes Recipes

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Indulge in a culinary journey to Italy with our exquisite veal scaloppine with tomatoes recipe. This classic dish showcases tender veal scallops delicately browned and simmered in a flavorful tomato sauce. The addition of fresh herbs, such as basil and oregano, brings a burst of aromatic complexity, while the tangy tomatoes add a vibrant acidity. Alongside this main course, you'll also discover recipes for a delightful tomato sauce from scratch and a refreshing arugula salad, completing your Italian feast.

Let's cook with our recipes!

VEAL SCALOPPINE (OR CHICKEN) WITH TOMATO CREAM SAUCE



Veal Scaloppine (Or Chicken) With Tomato Cream Sauce image

I have been making this recipe for years. It is very easy to make, and the sauce is to die for! I have used chicken in place of the veal on many occasions. Just pound the chicken until fairly thin.

Provided by landlocked 2

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

all-purpose flour, for dredging
white pepper
salt
12 ounces veal scallops
4 tablespoons butter
2/3 cup whipping cream
1/4 cup freshly grated horseradish (or more to taste) or 4 teaspoons prepared horseradish
1/2 cup peeled seeded, diced tomato (I have used petite diced canned tomatoes in replacement of the fresh on occasion)
4 teaspoons minced fresh parsley
4 teaspoons minced chives

Steps:

  • Season flour with salt and pepper.
  • Dredge veal in flour; shake off excess.
  • Melt butter in heavy skillet over high heat.
  • Add veal and cook until tender, about 2 minutes per side.
  • Divide veal between plates; tent with foil to keep warm.
  • Wipe out skillet.
  • Add cream and horseradish to same skillet and boil until liquid is reduced by half, about 2 minutes.
  • Taste, add more horseradish if desired.
  • Add tomato, parsley and chives and stir to heat through.
  • Spoon cream sauce over veal.
  • Enjoy!

Nutrition Facts : Calories 393.8, Fat 34.1, SaturatedFat 19.8, Cholesterol 152.1, Sodium 287.8, Carbohydrate 5, Fiber 1, Sugar 2.5, Protein 17.5

VEAL SCALOPPINE WITH TOMATOES



Veal Scaloppine With Tomatoes image

The veal is flavoured with a sauce made from tomatoes, onion and garlic. What could be easier. Served with a lovely crusty bread and fettuccine.

Provided by Baby Kato

Categories     Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb veal scallops, pounded thin
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
2 tablespoons olive oil
2 tablespoons butter
2 tomatoes, chopped
4 green onions, chopped
2 garlic cloves, minced
2 tablespoons white wine
1/2 cup whipping cream
1/8 cup parmesan cheese (garnish) (optional)

Steps:

  • Dredge the veal in the flour, salt and pepper mixture.
  • Dip in milk, then again in flour, set aside meat.
  • Heat 1 tbsp of oil and 1 tbsp butter in large pan.
  • Add the veal and cook until light brown on both sides.
  • Remove veal and keep warm.
  • Add the remaining oil and butter, the tomatoes, onion, garlic and wine to pan.
  • Cook over moderate heat 5 minutes.
  • Add the cream and cook over high until bubbly.
  • Add veal to reheat.
  • Serve with hot fettuccine and garnish with parmesan cheese.

VEAL SCALOPPINE WITH VEGETABLES AND MOZZARELLA



Veal Scaloppine With Vegetables and Mozzarella image

Make and share this Veal Scaloppine With Vegetables and Mozzarella recipe from Food.com.

Provided by Poppy

Categories     Greek

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

800 g veal fillets
2 zucchini, finely chopped
2 red peppers, sliced
1 onion, finely chopped
12 small tomatoes, cut in quarters
2 -3 pieces mozzarella cheese
2 tablespoons olive oil
salt
pepper, freshly ground
parsley, finely chopped

Steps:

  • Wash well the zucchini, the peppers and the small tomatoes.
  • Dice the zucchini and slice the red peppers.
  • Cut the scallopini into thin slices and sauté them in a nonstick frying pan with 1 tablespoon olive oil on both sides for 3-5 minutes.
  • Remove the scallopini from the frying pan and add a tablespoon of olive oil, the finely chopped onion, the peppers and the zucchinis.
  • Let them simmer for 6-8 minutes until they are"al dente".
  • Add a bit of salt, pepper, the small tomatoes and the mozzarella, diced.
  • Stir well.
  • Serve in individual plates placing the vegetables underneath and the scallopini on top.
  • Finally, add the finely chopped parsley.

Nutrition Facts : Calories 243.7, Fat 7.5, SaturatedFat 1.5, Cholesterol 104, Sodium 102.4, Carbohydrate 13.6, Fiber 4, Sugar 8.4, Protein 31.3

VEAL SCALOPPINE WITH BALSAMIC VINEGAR



Veal Scaloppine With Balsamic Vinegar image

Use a top quality balsamic vinegar with this delicate meat rather than covering it with heavy tomato sauces & cheese!

Provided by CountryLady

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup flour
salt
pepper
1 lb veal scallopini, pounded very thin
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon finely chopped Italian parsley

Steps:

  • Season flour with salt& pepper.
  • Dredge veal in flour to lightly coat.
  • Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
  • Add scallopini& cook for 30 to 45 seconds.
  • Flip& cook for another 30 seconds or just until golden.
  • Remove to a plate& season to taste.
  • Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
  • Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
  • Sprinkle the remaining balsamic over the veal& dust with parsley.

Nutrition Facts : Calories 289.7, Fat 12.8, SaturatedFat 5.5, Cholesterol 103.7, Sodium 75.7, Carbohydrate 13.7, Fiber 0.5, Sugar 1.4, Protein 25.5

VEAL SCALOPPINE WITH GORGONZOLA SAUCE



Veal Scaloppine with Gorgonzola Sauce image

Categories     Milk/Cream     Tomato     Sauté     Blue Cheese     Basil     Veal     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1 pound veal scaloppine
All purpose flour
3 tablespoons (about) olive oil
1 cup whipping cream
3/4 cup chopped seeded plum tomatoes
6 tablespoons chopped fresh basil
1 tablespoon tomato paste
2/3 cup crumbled Gorgonzola cheese

Steps:

  • Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
  • Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
  • Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
  • Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

VEAL SCALOPPINE IN MARINARA SAUCE



Veal Scaloppine in Marinara Sauce image

This is from an old cookbook entitled "Pineapple Gold", written by Joann Hulett Dobbins. I've used it so often over the last 20-plus years that it's falling apart and now has to be kept in a big ziplock bag instead of on the shelf. :) The recipe is very adaptable to personal tastes. Add mushrooms to the sauce, increase the garlic, replace some of the water with wine, throw in some red pepper flakes if you like highly-seasoned foods, etc., etc. The sauce ingredients have been doubled because we like a lot and also enjoy the leftovers on other things. You can cut it in half if you prefer. I serve it with fettucini, a Caesar salad and hot French bread. This takes a little time, but it's easy and real good.

Provided by highcotton

Categories     Meat

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 18

4 tablespoons olive oil, divided
2 tablespoons butter, divided
1/2 small onion, chopped
1/2 bell pepper, chopped
1 garlic clove, minced
1 (12 ounce) can tomato paste
4 1/2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon sugar
2 bay leaves, crumbled
1/4 teaspoon crushed red pepper flakes (optional)
salt
pepper
1/2 lb veal, scallopini (4 slices)
1/4 cup all-purpose flour
1 egg
1/2 cup breadcrumbs

Steps:

  • To prepare sauce, heat 1 tablespoon each of olive oil and butter in large skillet on 'medium' setting.
  • Add onion, bell pepper and garlic; sweat until vegetables are tender.
  • Add tomato paste, water, thyme, basil, sugar and crushed bay leaves; stir until tomato paste is incorporated and mixture is smooth.
  • (Note: When using fresh herbs instead of dried, I approximately triple the amount of basil and double the thyme -- but you can tell better by taste than exact measurements. Replacing 1/2 cup of the water with wine is also an excellent option. And I *always* throw in the hot pepper flakes!).
  • Taste mixture, adding salt and pepper as needed. (For inexperienced cooks, I would suggest starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, and going -- slowly -- from there until it tastes just right.).
  • Continue cooking over medium heat, allowing mixture to slowly reach a boil; at that point, reduce heat several notches and simmer gently for 20 minutes, stirring occasionally.
  • Meanwhile, season veal scallops on both sides with salt and pepper.
  • Measure flour and breadcrumbs into separate bowls.
  • (Note: A scant measure of flour will be enough. Breadcrumbs can be fresh or commercial. Recipe calls for 'plain', but the Italian-seasoned kind work fine also.).
  • Break egg into third bowl, beating well with a whisk.
  • In a second skillet or large pot, heat 3 tablespoons olive oil and 1 tablespoon butter on 'medium' setting.
  • Dredge scallopini in flour, coating lightly but thoroughly on both sides; dip in beaten egg to coat; cover all over with breadcrumbs.
  • Brown thoroughly in hot oil (depending on how brown you want them, it will take about 2-4 minutes per side); drain on paper towels.
  • Add browned scallopini to marinara sauce, turning to coat if necessary; continue simmering slowly until meat is thoroughly done and very tender (10-15 minutes).

Nutrition Facts : Calories 434.9, Fat 25.6, SaturatedFat 7.8, Cholesterol 114.6, Sodium 887.6, Carbohydrate 35, Fiber 5.2, Sugar 13.2, Protein 19.2

Tips:

  • To ensure the veal scaloppine is tender, use a meat mallet to pound the veal cutlets until they are ¼-inch thick. This will help break down the fibers and make the meat more tender.
  • Use a good quality olive oil for the best flavor. Extra virgin olive oil is a great choice.
  • Don't overcrowd the pan when cooking the veal scaloppine. This will prevent the meat from cooking evenly.
  • Cook the veal scaloppine over medium-high heat. This will help to sear the meat and create a nice crust.
  • Don't overcook the veal scaloppine. Overcooked veal is tough and chewy. Cook the meat until it is just cooked through, about 2-3 minutes per side.
  • Add the tomatoes and cook for a few minutes, or until they are softened. You can also add other vegetables to this dish, such as mushrooms, zucchini, or bell peppers.
  • Season the dish with salt, pepper, and oregano to taste.
  • Serve the veal scaloppine immediately with pasta, rice, or mashed potatoes.

Conclusion:

Veal scaloppine with tomatoes is a classic Italian dish that is easy to make and always a crowd-pleaser. The tender veal, flavorful tomatoes, and simple seasoning come together to create a delicious and satisfying meal. This dish is perfect for a weeknight dinner or a special occasion.

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