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Veal Scaloppini Putanesca https://www.metro.ca/userfiles/image/recipes/escalopes-veau-putanesca-2923.jpg PT05M PT06M PT11M
Heat half the oil in a skillet and cook the scaloppini 2-3 min. per side. Add the remaining ingredients and continue cooking for 2 min.
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2 Tbsp. (30 mL) olive oil 8 x 3 oz (8 x 90 g) veal scaloppini weighing 1 Tbsp. (15 mL) pesto 10 sun-dried tomatoes in oil drained and sliced 1/3 cup (80 mL) red wine 3 Tbsp. (45 mL) olive oil 3 Tbsp. (45 mL) capers 1/4 cup (60 mL) black olives, sliced 1 Tbsp. (15 mL) red pepper flakes Salt and pepper to taste
Veal Scaloppini Putanesca

Veal Scaloppini Putanesca

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:05
Preparation
0:06
COOKING
0:11
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    olive oil
    You might like:

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    ORIGIN 846 OLIVE OIL

    ORIGIN 846 OLIVE OIL

    $7.49 ea.

    846 ml SELECTED VARIETIES


  • 8 x 3 oz
    (8 x 90 g)
    veal scaloppini weighing
  • 1 Tbsp.
    (15 mL)
    pesto
  • 10
    sun-dried tomatoes in oil drained and sliced
  • 1/3 cup
    (80 mL)
    red wine
  • 3 Tbsp.
    (45 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    ORIGIN 846 OLIVE OIL

    ORIGIN 846 OLIVE OIL

    $7.49 ea.

    846 ml SELECTED VARIETIES


  • 3 Tbsp.
    (45 mL)
    capers
  • 1/4 cup
    (60 mL)
    black olives, sliced
  • 1 Tbsp.
    (15 mL)
    red pepper flakes

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Heat half the oil in a skillet and cook the scaloppini 2-3 min. per side. Add the remaining ingredients and continue cooking for 2 min.

Source : Metro

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Lactose-free recipes

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