Breaded Veal Milan-Style
A Uncategorized recipe with veal scaloppine, flour for dredging, salt and freshly ground black pepper. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Unless the scaloppine are very small, cut them into pieces measuring about 3 x 3-inches or slightly larger.
veal scaloppine(1/2 lb) - 2
Place them between sheets of wax paper and pound lightly to flatten, using the bottom of a heavy skillet or a flat mallet.
- 3
Season the flour with salt and pepper.
flour for dredgingsalt and freshly ground black pepper - 4
Beat the egg with the water, the 1/2 teaspoon of oil and nutmeg.
egg(1)water(1 tsp)grated nutmeg(1/4 tsp) - 5
Blend the bread crumbs with Parmesan.
fresh bread crumbs(3/4 c)grated parmesan cheese(1/4 c) - 6
Dip the scaloppine on both sides first in flour, then in egg and finally in the bread crumb mixture.
veal scaloppine(1/2 lb)flour for dredgingegg(1)fresh bread crumbs(3/4 c) - 7
As the scaloppine are breaded, place them on a flat surface and tap lightly to help the bread crumbs adhere.
veal scaloppine(1/2 lb)fresh bread crumbs(3/4 c) - 8
Heat the butter and remaining oil in a heavy skillet and add the scaloppine.
veal scaloppine(1/2 lb)butter(2 tbsp) - 9
Cook until golden brown on one side, 2 to 4 minutes.
- 10
Cook until golden brown on the other side.
- 11
Serve hot with sliced lemon.
to 4 lemon slices(2) - 12
Yield: 2 servings.
- 13
Optional: Garnish with capers and finely chopped hard-boiled egg whites and yolks.
egg(1)
Nutrition Facts
Per serving
Rate this recipe
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Breaded Veal Milan-Style
A Uncategorized recipe with veal scaloppine, flour for dredging, salt and freshly ground black pepper. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
13 steps- 1
Unless the scaloppine are very small, cut them into pieces measuring about 3 x 3-inches or slightly larger.
veal scaloppine(1/2 lb) - 2
Place them between sheets of wax paper and pound lightly to flatten, using the bottom of a heavy skillet or a flat mallet.
- 3
Season the flour with salt and pepper.
flour for dredgingsalt and freshly ground black pepper - 4
Beat the egg with the water, the 1/2 teaspoon of oil and nutmeg.
egg(1)water(1 tsp)grated nutmeg(1/4 tsp) - 5
Blend the bread crumbs with Parmesan.
fresh bread crumbs(3/4 c)grated parmesan cheese(1/4 c) - 6
Dip the scaloppine on both sides first in flour, then in egg and finally in the bread crumb mixture.
veal scaloppine(1/2 lb)flour for dredgingegg(1)fresh bread crumbs(3/4 c) - 7
As the scaloppine are breaded, place them on a flat surface and tap lightly to help the bread crumbs adhere.
veal scaloppine(1/2 lb)fresh bread crumbs(3/4 c) - 8
Heat the butter and remaining oil in a heavy skillet and add the scaloppine.
veal scaloppine(1/2 lb)butter(2 tbsp) - 9
Cook until golden brown on one side, 2 to 4 minutes.
- 10
Cook until golden brown on the other side.
- 11
Serve hot with sliced lemon.
to 4 lemon slices(2) - 12
Yield: 2 servings.
- 13
Optional: Garnish with capers and finely chopped hard-boiled egg whites and yolks.
egg(1)
About this recipe
A Uncategorized recipe with veal scaloppine, flour for dredging, salt and freshly ground black pepper. Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
