Directions:
- To prepare sauce, heat 1 tablespoon each of olive oil and butter in large skillet on 'medium' setting.
- Add onion, bell pepper and garlic; sweat until vegetables are tender.
- Add tomato paste, water, thyme, basil, sugar and crushed bay leaves; stir until tomato paste is incorporated and mixture is smooth.
- (Note: When using fresh herbs instead of dried, I approximately triple the amount of basil and double the thyme - but you can tell better by taste than exact measurements. Replacing 1/2 cup of the water with wine is also an excellent option. And I *always* throw in the hot pepper flakes!).
- Taste mixture, adding salt and pepper as needed. (For inexperienced cooks, I would suggest starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, and going - slowly - from there until it tastes just right.).
- Continue cooking over medium heat, allowing mixture to slowly reach a boil; at that point, reduce heat several notches and simmer gently for 20 minutes, stirring occasionally.
- Meanwhile, season veal scallops on both sides with salt and pepper.
- Measure flour and breadcrumbs into separate bowls.
- (Note: A scant measure of flour will be enough. Breadcrumbs can be fresh or commercial. Recipe calls for 'plain', but the Italian-seasoned kind work fine also.).
- Break egg into third bowl, beating well with a whisk.
- In a second skillet or large pot, heat 3 tablespoons olive oil and 1 tablespoon butter on 'medium' setting.
- Dredge scallopini in flour, coating lightly but thoroughly on both sides; dip in beaten egg to coat; cover all over with breadcrumbs.
- Brown thoroughly in hot oil (depending on how brown you want them, it will take about 2-4 minutes per side); drain on paper towels.
- Add browned scallopini to marinara sauce, turning to coat if necessary; continue simmering slowly until meat is thoroughly done and very tender (10-15 minutes).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 346.37 Kcal (1450 kJ) | ||
| Calories from fat | 226.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.22g | 39% | |
|---|---|---|---|
| Cholesterol | 102.67mg | 34% | |
| Sodium | 129.95mg | 5% | |
| Potassium | 311.88mg | 7% | |
| Total Carbs | 15.31g | 5% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 14.1g | 28% | |
| Vitamin C | 17.6mg | 29% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 7.9mg | 44% | |
| Calcium | 65.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 80.74 Kcal (338 kJ) | ||
| Calories from fat | 52.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.88g | 39% | |
|---|---|---|---|
| Cholesterol | 23.93mg | 34% | |
| Sodium | 30.29mg | 5% | |
| Potassium | 72.7mg | 7% | |
| Total Carbs | 3.57g | 5% | |
| Sugars | 0.69g | 12% | |
| Dietary Fiber | 0.3g | 5% | |
| Protein | 3.29g | 28% | |
| Vitamin C | 4.1mg | 29% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 1.9mg | 44% | |
| Calcium | 15.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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