SKINNY VEAL SCALOPPINE

Skinny Veal Scaloppine image

83% less sat fat • 58% less sodium than the original recipe. Boneless, skinless chicken breast substitutes perfectly for the veal in this recipe, if desired.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

12 ounces boneless veal leg round steak or veal leg sirloin steak, cut 1/4 inch thick and trimmed of fat
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, chopped
1/4 cup water
2 cloves garlic, minced
1 can (14.5 oz) no-salt-added diced tomatoes, undrained
3 tablespoons dry white wine or reduced-sodium chicken broth
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon capers, rinsed and drained (optional)
Nonstick cooking spray
2 cups hot cooked whole wheat pasta

Steps:

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.
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.
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.
To serve, spoon sauce over veal. Serve with pasta.

Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 65 mg, Fiber 4 g, Protein 23 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 5 g, TransFat 0 g