VEAL SCALOPPINE (OR CHICKEN) WITH TOMATO CREAM SAUCE

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Veal Scaloppine (Or Chicken) With Tomato Cream Sauce image

I have been making this recipe for years. It is very easy to make, and the sauce is to die for! I have used chicken in place of the veal on many occasions. Just pound the chicken until fairly thin.

Provided by landlocked 2

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

all-purpose flour, for dredging
white pepper
salt
12 ounces veal scallops
4 tablespoons butter
2/3 cup whipping cream
1/4 cup freshly grated horseradish (or more to taste) or 4 teaspoons prepared horseradish
1/2 cup peeled seeded, diced tomato (I have used petite diced canned tomatoes in replacement of the fresh on occasion)
4 teaspoons minced fresh parsley
4 teaspoons minced chives

Steps:

  • Season flour with salt and pepper.
  • Dredge veal in flour; shake off excess.
  • Melt butter in heavy skillet over high heat.
  • Add veal and cook until tender, about 2 minutes per side.
  • Divide veal between plates; tent with foil to keep warm.
  • Wipe out skillet.
  • Add cream and horseradish to same skillet and boil until liquid is reduced by half, about 2 minutes.
  • Taste, add more horseradish if desired.
  • Add tomato, parsley and chives and stir to heat through.
  • Spoon cream sauce over veal.
  • Enjoy!

Nutrition Facts : Calories 393.8, Fat 34.1, SaturatedFat 19.8, Cholesterol 152.1, Sodium 287.8, Carbohydrate 5, Fiber 1, Sugar 2.5, Protein 17.5

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