- Eight 2-ounce veal scaloppine, pounded 1/4 inch thick
- Salt and freshly ground pepper
- Olive oil cooking spray
- 4 medium plum tomatoespeeled, seeded and finely chopped
- 1 3/4 cups low-sodium nonfat chicken broth
- 2 tablespoons veal demiglace (see Note)
- 1/4 cup balsamic vinegar
- 2 tablespoons crème fraîche
- 1/2 cup packed basil leaves, finely chopped
- 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.
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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.