Next Generation Life Fitness

Sautéed Veal Scaloppine with Tomato Vinaigrette

Preptime: 10 min.
Cooktime: 5 min.

Calories: 255
Carbs: 3g
Fat: 11g
Fiber: 1g
Protein: 35g
Satfat: 2g
Sodium: 362mg

Ingredients:
4 boneless veal cutlets, about 6 ounces each
2 tablespoons olive oil
salt to taste
freshly ground black pepper
flour for dredging
1 cup Tomato Vinaigrette (see recipe)

Directions:
1. Prepare the Tomato Vinaigrette. Keep the vinaigrette warm.

2. Lay the veal between two pieces of waxed paper, and flatten each cutlet with the flat end of a mallet until thin.

3. Heat the olive oil in a large, non-stick skillet until hot. Season the veal with salt and pepper and dredge it in flour. Saute the veal over high heat, about 1 minute on each side. Remove to a warm platter and serve, topped with the vinaigrette.

NOTE: You may have to saute the veal in two batches. If so, use a clean pan for each batch.