Recipe #2978
Veal Scaloppini Salsa Rosa
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 6 min |
| Total: | 16 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- Sauce:
- 3/4 cup (180 mL) mild salsa*
- 1/4 cup (60 mL) sour cream*
- 1 1/2 cups (375 mL) breadcrumbs
- 1/4 cup (60 mL) each: finely grated fresh Parmesan and Gruyère
- 2 Tbsp. (30 mL) each: chopped fresh chives and parsley
- Salt and fresh ground black pepper to taste
- 8 veal scaloppini, about 2 oz. (60 g) each
- 1/2 cup (125 mL) all-purpose flour*
- 2 beaten eggs
- 1 Tbsp. (15 mL) olive oil*
Preparation
In a blender or food processor, purée salsa and sour cream. Refrigerate.
In a bowl, mix breadcrumbs, cheeses, chives, parsley, salt and pepper together.
Transfer mixture to a plate; set aside.
Dredge scaloppini in flour, dip in eggs and roll in breadcrumb mixtures. Shake off excess.
In a skillet, heat oil and cook scaloppini 2-3 min. per side.
Suggestion
Serve scaloppini with salsa rosa, either hot or cold.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Milk-fed Veal Scaloppini with Red Cabbage and Apple Slaw
- California Salsa
- Fruit Salsa
- Veal Scaloppini Putanesca
- Grain-fed veal eye of round roast with coconut milk sauce and mango salsa
- Scaloppini Putanesca
- Scaloppini al Limone
- Nachos and Salsa
- Veal Cutlets with mango salsa
- Lemon-Mushroom Veal Scaloppini
Veal Scaloppini Putanesca
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