Veal Scaloppine
ItalianOtherIntermediate20 minBy Northstar
Ingredients
Servings
4
- 6 scallops veal scallops (about 5 oz each)
- 2 large eggs, beaten
- 2 cup dry breadcrumbs
- 4 oz butter or oil
- 6 ripe tomatoes ripe tomatoes, peeled, seeded, chopped
- 3 tbsp fresh basil
- 2 tbsp olive oil
Instructions
- 1
Dip each veal scallop into the beaten eggs, then coat with breadcrumbs.
- 2
Heat butter in a skillet. Fry each scallop until golden, then repeat on other side, about 5 minutes total.
- 3
Drain on paper towels.
- 4
In a bowl, combine the tomatoes with the basil and olive oil.
- 5
To serve, place tomato mixture on top of the warm or room-temperature breaded veal scallops.