Speedy scaloppine supper

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2 servings

Speedy scaloppine supper

Andreas Trauttmansdorff


  • 250 g veal scaloppini
  • salt
  • pepper
  • vegetable oil
  • 1 tomato , chopped
  • 1/2 cup bottled antipasto
  • 1/4 cup red wine


  • Lightly sprinkle both sides of veal with salt and pepper. Lightly coat a large frying pan with oil and set over medium-high heat. Add a few pieces of veal, but do not crowd. Cook just until lightly golden, 1 1/2 to 2 minutes per side, depending on thickness. Remove each piece to a plate. Repeat with remaining veal, adding more oil as needed.
  • Add tomato, antipasto and wine to pan. Stir often until hot, about 1 minute. Return veal and any juices to pan. Swish veal in sauce until evenly coated.

Nutrition (per serving)

  • Calories
  • 245,
  • Protein
  • 25.3 g,
  • Carbohydrates
  • 9.5 g,
  • Fat
  • 9.8 g,
  • Fibre
  • 2.1 g,
  • Sodium
  • 269 mg.

Dress up veal scaloppine with a jar of antipasto sauce that’s an instant and effortless flavour booster, plus a little red wine and a ripe tomato for garden freshness.

Top with…

* crumbled blue or goat cheese
* chopped fresh coriander or chives
* squeeze of fresh lemon juice
* sprinkle of dried oregano leaves
* shredded fresh basil or mint leaves
* a mixture of chopped fresh parsley and grated orange peel

Serve with…

* orzo with grated Parmesan and chopped fresh basil
* steamed green and yellow beans sprinkled with toasted almonds
* broccolini tossed with a drizzle of olive oil and grated lemon peel
* steamed baby bok choy and rice