Veal Romano

Veal Romano

Serves: 6

Method

  • Heat the oil in a skillet over high heat
  • Place the cutlets between two pieces of waxed paper and pound with a meat mallet until they are about 1/4 inch thick
  • Lightly flour the veal shaking off the excess and add to the skillet
  • Saut‚ the veal for 2 to 3 minutes on each side transfer to a platter and sprinkle with pepper
  • Continue until all veal is cooked
  • Melt the margarine in the skillet over high heat
  • Add the wine and scrape the brown bits from the skillet
  • Reduce heat to medium and add the peppers olives and capers stirring occasionally
  • Continue cooking until heated through
  • Spoon the sauce over the veal and serve.
Nutrional Facts (Per Serving)
No nutritional facts available.
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Ingredients
Ingredients
To make Veal Romano, you'll need:
  • 2 tbsp olive oil
  • 1
  • 1/2 lb lean veal cutlets
  • 1/4 cup flour fresh ground pepper
  • 2 tbsp low-calorie margarine
  • 1/2 cup dry white wine
  • 1/2 cup roasted red peppers drained and julienned
  • 8 large black olives thinly sliced
  • 2 tbsp capers rinsed and drained