Serves 4-6
Ingredients
1½ lb Veal Scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat. 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 Scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat. 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 Scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat. on each side until golden brown and tender.
WATCH POINT: to obtain a crisp, even coasting, do not let Scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat. touch each other in pan and do not remove them for the first 2-3 minutes of cooking so a coating can form.
Drain Scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat. thoroughly on paper towels, arrange on a platter with the sautéed or chateau potatoes, garnish with lemon halves and serve at once while Scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat. are still crisp.
Recipe source (Delft Blue Fancy Veal Recipes)
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veal scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat.,
heat butter,
Drain Scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat.
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