Quick Veal Scaloppine Recipe
I love this Veal Scaloppine recipe for it provides me such rave comments every single time I cook it. It is served as a delicious Main Dish. You won't regret spending your time making Veal Scaloppine. What are you waiting for, try it now.
Ingredients
1/2 cup unbleached all-purpose flour
2 large eggs, lightly beaten
1 1/4 cups plain bread crumbs
1 1/2 teaspoons dried basil or rosemary
1 1/2 teaspoons salt
1 teaspoon black pepper
12 veal scaloppine, or 12 veal medallions pounded 1/4 inch thick
2 tablespoons olive oil
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
