Milk-fed Veal Scaloppini with Red Cabbage and Apple Slaw

Milk-fed Veal Scaloppini with Red Cabbage and Apple Slaw
  • 4 servings
  • 0:20 Preparation
  • 0:03 Cooking
  • 0:23 Total Time

Ingredients

Add all
  • milk-fed veal scaloppini

  • 4

    milk-fed veal scaloppini

  • Salt and pepper to taste

  • 1/4 cup
    (60 mL)

    flour

  • 2 Tbsp.
    (30 mL)

    butter

  • 4 Tbsp.
    (60 mL)

    balsamic vinegar

  • red cabbage and apple slaw

  • 3 cups
    (750 mL)

    shredded red cabbage

  • 1

    apple, peeled, cored and diced fine

  • 2

    celery, diced fine

  • 0.500

    red onion, diced fine

  • Dressing:

  • 2 Tbsp.
    (30 mL)

    mayonnaise

  • 2 Tbsp.
    (30 mL)

    plain yogurt

  • 1 tsp.
    (5 mL)

    cider vinegar

  • 1 tsp.
    (5 mL)

    maple syrup

  • 1 oz
    (30 g)

    sunflower seeds

Preparation

Red cabbage and apple slaw

Combine vegetables in a big salad bowl. In a small bowl, mix dressing ingredients.

Add dressing and sunflower seeds to vegetables and toss.

Milk-fed veal scaloppini

Season scaloppini with salt and pepper. Dredge with flour.

In a non-stick skillet, melt butter over medium-high heat and brown scaloppini one side only for 1 minute.

Pour balsamic vinegar directly on meat, cook 1minute. Turn over and cook 1 minute.

Serve immediately with steamed potatoes.

Source: Académie Culinaire

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007