RECIPE: Veal Scallopini

Veal Scallopini
Serves 4

3/4 pound veal, cut into scallopini
1/3 cup Wondra flour
1/4 cup parmesan cheese, grated
3/4 pound Veal, scalloped
salt and pepper
2-3 tablespoons canola oil
2 tablespoons chives, finely chopped
1/2 lemon, thinly sliced and seeded



In a plate, combine Wondra flour and parmesan cheese. Season veal with salt and pepper on both sides. Lightly dust the veal cutlets with the Wondra Flour and parmesan cheese.



Heat oil in a large skillet over medium high heat. Add veal to the skillet and sauté until brown, about 2 minutes per side. Transfer veal to plate. If you are making a larger amount of veal, make sure you do this sautéing in batches. You can keep the cooked veal warm on a plate in a 200F oven. Add a little more oil if needed to the pan. Add chives and lemon slices and sauté until fragrant and the lemon is slightly sizzled, about 1 minute. Scrape up any browned bits while it is cooking. Spoon sauce over the cutlets and serve.



Blog Food Events, Reluctant Housewife Recipes
Technorati Tags: Baking, Recipe, Recipes, Food, Cooking, Parties and Entertaining