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VEAL SCALLOPINI WITH TOMATO & ZUCCHINI
1 lb Veal Cutlets 1 med Tomato
2 T flour 1 med Zucchini
1/2 t. basil, dried 1 clove garlic
1/8 t. salt 1 T lemon juice
1/8 t. pepper 1 T water
Vegetable Cooking Spray 1 t. capers
1 T olive or veg oil
Trim excess fat from veal cutlets; cut veat into serving-size pieces.
Place veal between 2 sheets of waxed paper; flatten to 1/8" thickness,
using a meat mallet or rolling pin. (I buy the veal already thin sliced
for scallopini -- saves work.) Combine flour, basil, salt, pepper;
dredge veal in flour mixture.
Coat a large skillet with cooking spray; add oil. Place over medium
heat until hot. Add veal, and cook 4 to 5 minutes on each side or
until browned. (Maybe the scallopini slices I buy are thinner but I
don't seem to cook it that long.) Reserving pan drippings in
skillet, transfer veal to a serving platter; keep warm.
Add tomato, zucchini, and garlic to skillet; saute 2 minutes or until
tender. Spoon mixture over veal. Add lemon juice and water to skillet,
bring to a boil, scraping browned bits from bottom of pan. Stir in
capers. Spoon mixture over veal to serve.
Yield: 4 servings (239 calories per serving)
This recipe is much easier than it sounds. It's really only step 1,
step 2, step 3, you're done. It's delicious AND low-cal.
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| a whole turkey breast can be roasted, basted often with butter, and served
like a roast with potatoes, salad and roll.
Turkey cutlets - make a scallopini. You need:
dry white wine,
a fresh lemon,
some flour,
some olive oil,
some butter,
some capers,
some chicken broth
Mash the cutlets very thin using the tool made for this job, or if you don't
have a weighted, smooth device to thin out the meat, don't bother...the
cutlets are almost thin enough.
coat the cutlets with flour and set aside.
heat approx. two tablespoons butter with an equal amount of olive oil until
hot, but not smoking. Brown the cutlets in the butter and oil, adding more
butter/oil as necessary. Don't crowd the cutlets in the pan, cook only
a few at a time, a couple of minutes per side, or until done and nicely
brown -- it doesn't take long. Remove the done cutlets from the pan and
place on a warmed platter. When done cooking the cutlets, deglaze the pan
with 1/2 cup of white wine, mixed with the juice from one lemon. Cook over
high heat until almost all liquid is gone. Stir in 2 tablespoons flour,
making a paste....slowly add up to a cup more of white wine and/or chicken
broth, stirring constantly. Cook until the sauce is thickened a little
and the flour is "cooked" (it doesn't look white anymore)...toss approx.
2 - 3 tablespoons drained capers into the sauce and pour some over the cutlets
on the platter...you may use all the sauce if the platter will hold it.
Serve any of the rest of the sauce on the side. Serve immediately.
recommended side dishes:
parsleyed, buttered baby new potatoes and sliced fresh tomato with mozerella
cheese slices (serve as a salad with a vinegarette)
buttered, noodles with a dusting of parmesan cheese and green beans with
almonds and browned butter
Serve with warmed, crusty french bread and dry white wine.
For dessert, I recommend the continental approach - fresh pears and apples
and a selection of rich cheeses - camembert, gouda, perhaps a bleu...
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