Scaloppine Recipe Any Meat

Chicken Scaloppine With Lemon Glaze (Low Fat and …

WEBMar 6, 2011 · Heat the olive oil in a skillet over medium heat. Add in the chicken and cook for about 5 minutes on each side, or until it is no …

1. In a small bowl or shallow dish whisk together mustard and eggs; set aside.
2. Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
3. Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
4. Heat the olive oil in a skillet over medium heat.

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Skinny Veal Scaloppine Recipe BettyCrocker.com

WEBSep 20, 2016 · Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency. Keep warm. 3. Meanwhile, lightly …

1. Cut veal into eight pieces. Place each piece of meat between two pieces of plastic wrap. Working from center to edges, pound with the flat side of a meat mallet to about 1/8-inch thickness. Remove plastic wrap. Sprinkle meat with salt and half of the pepper. Set aside.
2. For sauce: In a medium saucepan, combine onion, the water, and garlic. Cover and cook until onion is tender. Stir in tomatoes, wine, oregano, capers (if using), and the remaining pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency. Keep warm.
3. Meanwhile, lightly coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Cook half of the veal about 2 to 4 minutes or until desired doneness, turning once. Remove veal, cover to keep warm. Repeat with remaining veal.
4. To serve, spoon sauce over veal. Serve with pasta.

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