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Milk-fed Veal Scaloppini with Red Cabbage and Apple Slaw https://www.metro.ca/userfiles/image/recipes/escalopes-veau-lait-salade-chou-rouge-pommes-5678.jpg PT20M PT03M PT23M
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.
4
4 milk-fed veal scaloppini 1/4 cup (60 mL) flour 2 Tbsp. (30 mL) butter 4 Tbsp. (60 mL) balsamic vinegar 3 cups (750 mL) shredded red cabbage 1 apple, peeled, cored and diced fine 2 celery, diced fine 0.500 red onion, diced fine
Milk-fed Veal Scaloppini with Red Cabbage and Apple Slaw

Milk-fed Veal Scaloppini with Red Cabbage and Apple Slaw

Rate this recipe
11 Votes
4
servings
0:20
Preparation
0:03
COOKING
0:23
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • 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
Imprimer ma sélection

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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