Veal with Tomato and Basil
Veal with Tomato and Basil
Veal with Tomato and Basil
Veal with Tomato and Basil
Ingredients
- Eight 2-ounce veal scaloppine, pounded 1/4 inch thick
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Salt and freshly ground pepper
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Olive oil cooking spray
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4 medium plum tomatoespeeled, seeded and finely chopped
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1 3/4 cups low-sodium nonfat chicken broth
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2 tablespoons veal demiglace (see Note)
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1/4 cup balsamic vinegar
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2 tablespoons crème fraîche
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1/2 cup packed basil leaves, finely chopped
Directions
- Season the veal with salt and pepper. Grease a large nonstick skillet with olive oil cooking spray, and heat. Add as many scaloppine as will fit in a single layer and cook over moderately high heat until lightly browned, about 30 seconds per side; transfer to a plate. Repeat with the remaining scaloppine.
- Add half the tomatoes to the skillet. Cook over moderately high heat for 2 minutes. Stir in the broth and demiglace and cook for 5 minutes. Add the vinegar; cook 5 minutes longer, stirring occasionally. Whisk in the crème fraîche and cook until reduced by one-third, about 7 minutes. Season with salt and pepper.
- Add the veal and 1/4 cup of the basil to the skillet and cook over low heat until the meat is warmed through and basted with the sauce. Transfer the veal to a platter or plates and pour the sauce on top. Sprinkle with the remaining tomatoes and basil and serve.
Notes
One Serving: Calories 178 kcal, Total Fat 5.2 gm, Saturated Fat 2.2 gm, Protein 26 gm, Carbohydrates 5 gm
Veal demiglace is available at specialty food shops.
Veal with Tomato and Basil
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