Have your dinner entrée on the table in less than 30 minutes with our Veal Scallopini! Serve Veal Scallopini with lemon wedges to complete the presentation.
What You Need
Original recipe yields 4 servings
1/3 cup flour
1-1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1 lb. veal scaloppini
1/4 cup olive oil, divided
2 Tbsp. butter
1/4 cup dry white wine
1/2 tsp. zest and 2 Tbsp. juice from 1 lemon
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. chopped fresh parsley
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Please use alcohol responsibly.
Let's Make It
Combine flour, garlic powder and pepper in pie plate. Add meat, 1 piece at a time, turning to evenly coat both sides of each piece with flour mixture.
Heat 2 Tbsp. oil in large skillet on medium heat. Add half the meat; cook 2 min. on each side or until each piece is evenly browned on both sides. Remove from heat; cover to keep warm. Repeat with remaining oil and meat. Discard any oil remaining in skillet.
Add butter, wine, lemon zest and juice to drippings in skillet; bring to boil, stirring constantly to remove any browned bits from bottom of skillet. Cook and stir 1 min. Remove from heat. Stir in sour cream and parsley.
Serve meat topped with sour cream mixture.
Serve with 1/2 cup of your favorite cooked pasta and 1/2 cup of sautéed vegetables to round out the meal.
Cut a veal steak into small pieces, then pound each piece to 1/8- to 1/4-inch thickness. Use instead of the scallopini.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Substitute fat-free reduced-sodium chicken broth for the wine.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.