Veal Scaloppini




Veal scalloppini sounds like a fancy and difficult meal, but it's actually very easy to make once you know how.  The trick is to pound the meat as thin as possible so it cooks quickly and you have the maximum crunchy coating.

In this version from short-insights.blogspot.com it is served on a bed of spring greens with some cherry tomatoes.

short-insights.blogspot.com


4 servings

Ingredients :

-  1 1/2 lb. veal scallops
-  1 cup of finely ground almond flour
-  salt and pepper to taste
-  4 eggs, beaten
-  1/4 cup water
-  1/4 cup olive oil
-  1/4 cup butter
-  1/4 cup fresh lemon juice
-  fresh parsley, chopped

vealrecipes.com


Directions :

-  Trim veal.  Using meat mallet, pound to flatten the veal scallops as thin as possible.
-  Mix the flour, salt and pepper in one bowl.
-  Beat the eggs and water in another bowl.
-  Heat the oil in a large skillet until the oil is hot but not smoking.
-  Dredge the veal in the flour mixture, then dip into the egg mixture.  Saute until golden brown. Quickly remove to a plate. Watch it doesn't burn.
-  When all the veal has been cooked, discard the oil.  Heat the butter and the lemon juice in the skillet.
-  Coat both sides of the veal pieces with this sauce, then place on a plate and garnish with parsley.

(will freeze) You can freeze this, but the coating won't be crispy so it's definitely much better cooked from scratch.

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2 comments:

  1. I enjoyed your recipe. However, I had some issue with the breading sticking to the pan. What is the secret to your beautiful outcome?
    Thanks in advance

    ReplyDelete
    Replies
    1. Did you use a non-stick pan? That's probably the best thing to use for this, and make sure the oil is hot enough before you start to cook the veal. These two things should take care of any sticking.

      Delete

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