Quick Veal Scaloppine Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| 2 large eggs, lightly beaten | ||
| Plain bread crumbs | 1 1/4 Cup (16 tbs) | |
| 1 1/2 teaspoons dried basil or rosemary | ||
| Salt | 1 1/2 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Scaloppine | 12 Pound | |
| Olive oil | 2 Tablespoon | |
| 2 lemons, cut into 8 wedges | ||
Directions
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
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
Chef
