Veal Scaloppini with Swiss Chard and Barley

Veal Scaloppini with Swiss Chard and Barley

Recipe Rating: 3.62531
Serves 4
Delicate veal scaloppini is excellent paired with vibrant rainbow chard and hearty barley. Begin cooking the barley first and all the elements of this meal should come together at the same time.
  • 3/4 cup pearl barley
  • 1 bunch rainbow chard, well rinsed
  • 4 teaspoons extra-virgin olive oil, divided
  • 8 pieces pasture-raised veal scaloppini (about 1 pound)
  • 1/2 teaspoon sea salt, divided
  • 5 cloves garlic, sliced, divided
  • 1/8 teaspoon crushed red pepper, or to taste
  • 1 1/4 cup white wine
  • 1 teaspoon cornstarch
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Combine barley with 1 3/4 cups water in a small saucepan. Bring to a boil, lower heat, cover and simmer until tender, about 35 minutes.

Meanwhile, separate leaves of chard from stems. Cut leaves into 1-inch slices, thinly slice stems, and set each aside separately.

Place a large skillet over high heat and add 2 teaspoons of the oil. Sprinkle veal with salt. Working in 2 batches, cook veal until it just begins to brown around the edges, 1 to 2 minutes per side. Transfer to a platter, cover and set aside.

Add remaining 2 teaspoons oil to skillet and place over medium heat. Add half the garlic and chard stems; cook 1 minute. Add chard leaves, pepper flakes, remaining 1/4 teaspoon salt and 2 tablespoons water; cover and cook, stirring occasionally, until chard is very tender, about 8 minutes. Transfer to a bowl and keep warm.

Return the skillet to medium heat and add wine and remaining garlic. Simmer until wine is reduced by half, 4 to 5 minutes. In a small cup, whisk cornstarch together with 1 tablespoon cold water and whisk the mixture into the skillet. Return the veal to the skillet and reheat it in the sauce. Serve veal and sauce over greens with barley on the side.
Nutritional Info: 
Per Serving: 430 calories (140 from fat), 16g total fat, 5g saturated fat, 75mg cholesterol, 520mg sodium, 36g carbohydrates, (7 g dietary fiber, 2g sugar), 24g protein.
Special Diets: 

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