Veal scallops with sautéed zucchini. A tasty and delicate second course, easy and quick to prepare.
This recipe is very simple and tasty and perfect for a light lunch or dinner but full of flavor.
Prepare them when you have unexpected guests, but still want to make a good impression. And to complete the dish add a handful of plain rice and success is guaranteed!
You can also prepare them a bit earlier and heat them up at the moment so you can enjoy dinner without spending the evening at the stove!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer
Ingredients
- 1.1 lbs veal slices
- Half glass white wine
- 4 zucchini (medium)
- 2 cloves garlic
- 2 tbsps extra virgin olive oil
- to taste parsley
- to taste salt
- 3/4 cup flour
- to taste black pepper
Tools
- Knife
- Cutting Board
- Pan
Steps
Wash the zucchini, remove the ends and cut them into pieces.
In a large pan heat two tablespoons of extra virgin olive oil with the crushed garlic cloves. When the garlic is golden, add the zucchini, the parsley, the salt and cook them over medium-high heat, stirring often, until they are tender and slightly golden. It will take about 10 minutes.
In the meantime, pass the veal slices in the flour.
Move the cooked zucchini to the edges of the pan and arrange the veal slices. Salt, pepper and brown them for a few minutes on both sides.
At this point, cover the slices with the zucchini and deglaze with the white wine. Let it evaporate over medium-low heat for a few minutes, until the liquid has reduced forming a sauce.
Our veal scallops with sautéed zucchini are ready. Serve them immediately.
Enjoy your meal!
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Storage and Tips
Store covered with aluminum foil.
Consume within 2 days
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