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Veal Scaloppini

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By Betty Crocker Kitchens
Updated Oct 7, 2010
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Add something savory to your family's Italian cuisine night! Serve lemon wedges with this hearty veal scaloppini - dinner ready in 30 minutes!

Veal Scaloppini

  • Prep Time 10 min
  • Total 30 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 1/2 cup all-purpose flour
  • 2 teaspoons garlic salt
  • 1 lb veal for scaloppini*
  • 1/4 cup vegetable oil
  • 2 tablespoons butter or margarine
  • 1/4 cup dry white wine, nonalcoholic white wine or chicken broth
  • 2 tablespoons lemon juice
  • 1/2 lemon, cut into 4 wedges

Instructions

  • Step 
    1
    In shallow dish, mix flour and garlic salt. Coat veal with flour mixture.
  • Step 
    2
    In 10-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook half of the veal in oil about 5 minutes, turning once, until brown. Remove veal; keep warm. Repeat with remaining oil and veal. Drain any remaining oil and overly browned particles from skillet.
  • Step 
    3
    Add butter, wine and lemon juice to skillet. Heat to boiling, scraping any remaining brown particles from skillet. Boil until liquid is reduced by about half and mixture has thickened slightly. Pour over veal. Serve with lemon wedges.

Nutrition

300 Calories
19g Total Fat
20g Protein
13g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
6g
29%
Trans Fat
1/2g
Cholesterol
90mg
30%
Sodium
590mg
24%
Potassium
280mg
8%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
0g
Protein
20g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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