Veal Scallopini Recipes
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Strauss Veal Scallopini
with Olives and Artichoke Tapenade
Strauss Veal Scaloppini with Olives and Artichokes

Strauss Veal Scallopini with
Olives and Artichokes

Recipe By: Maria Battaglia, La Cucina, Italiana. Inspired by the culinary traditions of the Sicilian Region of Italy
By: Chef Maria Battagllia

Serves 4                      

Prep Time: 20 minutes
Cook Time: 5 minutes

Gluten Free Preperation
Dairy Free Preperation

Ingredients forTapenade:
(can be prepared in advance)
1 c frozen artichoke hearts, thawed, medium chopped (4 oz.)
1/2 c roasted red pepper from a jar, medium chopped (2 oz.)
3 Tbs pitted Kalamata olives, cut in half
6 fresh basil leaves, chopped
2 Tbs fresh flat-leaf parsley, chopped
2 Tbs red onion, finely chopped, rinsed in hot water and drained well
1 Tbs fresh lemon juice

Ingredients for Veal:
Kosher or sea salt to taste
Fresh ground pepper to taste
1 Tsp dry thyme
1 lb veal scallopini/cutlets, 1/8-inch thick and pounded on both sides
3 Tbs extra virgin olive oil
Lemon wedges for garnish

Method for Tapenade:

  1. In a medium bowl, combine artichoke hearts, roasted red pepper, olives, basil, parsley, red onion and lemon juice. 
  2. Cover with plastic wrap; set aside. Serve at room temperature.

Method for Veal:

  1. Pre-heat grill or grill pan to medium high.
  2. Season each cutlet with thyme, salt and pepper on both sides.
  3. Coat both sides of each cutlet with olive oil.
  4. Brush grill rack or grill pan with olive oil.
  5. Grill each cutlet over medium-high heat for approximately 1 to 2 minutes per side. Be careful not to overcook.
  6. Transfer grilled cutlets to plates, top with olive-artichoke salsa, and garnish with a fresh lemon wedge and enjoy!

Serving Suggestion:  Grilled polenta 

Wine Suggestion:  Nero d’Avola – Red wine from Sicily
 
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