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Quick Veal Scaloppine

creative.chef's picture
  Unbleached all purpose flour 1⁄2 Cup (8 tbs)
  Eggs 2 Large, beaten
  Plain bread crumbs 1 1⁄4 Cup (20 tbs)
  Dried rosemary/Dried basil 1 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Black pepper 1 Teaspoon
  Veal scaloppine/12 veal medallions pounded 1/4 inch thick 12
  Olive oil 2 Tablespoon
  Lemons 2 , cut into 8 wedges

1. Place the flour on a plate, the eggs in a shallow bowl, and the bread crumbs, herbs, salt and pepper on another plate. Pat dry each scaloppine with a paper towel. Dredge each in the flour, then the egg, then the bread crumb mixture. Let sit for about 20 minutes so the crumbs adhere.
2. Heat a large nonstick skillet over medium heat and add 1 tablespoon of the oil. When the oil is hot, add the veal. Cook until the veal is golden, or about 2-3 minutes per side. If necessary, clean the skillet with paper towel and add the remaining oil

Recipe Summary

Main Dish

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