Scallopini 002 Veal Wiener Schnitzel
 
Serves 4-6
Ingredients
1½ lb Veal Scallopini 750g
6 tablespoons clarified butter or oil 90ml
2 lemons, halved (for garnish)
For Coating:
¼ cup seasoned flour 60ml
(made with adding salt and pepper)
1 egg, beaten with seasoning
1 teaspoon of oil
½ cup dry white breadcrumbs 125ml
Directions
Coat the Scallopini with seasoned flour, patting it in thoroughly.
Brush with beaten egg, and coat with breadcrumbs, pressing them on well.
Heat butter, or oil and butter in a large skillet and fry Scallopini on each side until golden brown and tender.
WATCH POINT: to obtain a crisp, even coasting, do not let Scallopini touch each other in pan and do not remove them for the first 2-3 minutes of cooking so a coating can form.
Drain Scallopini thoroughly on paper towels, arrange on a platter with the
sautéed or chateau potatoes, garnish with lemon halves and serve at once while Scallopini are still crisp.
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