Veal Scallops with Rice
|Dry white wine||2 Cup (32 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Long grain rice||1 Cup (16 tbs)|
|White pepper||1⁄2 Teaspoon|
|Veal cutlets/Scallops||1 Pound|
|All purpose flour||1 Tablespoon|
|Dry breadcrumbs||6 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Tomato wedges||4 (For Garnish)|
|Parsley sprigs||2 (For Garnish)|
Dissolve the bouillon cubes in 3 cups hot water.
Add the wine.
Peel and chop the onions.
Heat 1/4 cup of the butter in a pan and fry the onions for 3 minutes.
Stir well, and add the rice and pepper.
Pour in the bouillon mixture, cover and simmer for 20 minutes, until the liquid is absorbed.
Pound the veal, cut into pieces, then toss in the salt and flour.
Coat in beaten egg and breadcrumbs.
Heat the remaining butter and fry the veal until browned on both sides.
Spoon the rice into a serving dish and arrange the veal on top.
Pile the Parmesan cheese in the center and serve garnished with a tomato wedge and parsley.