Breaded and sauteed veal
scallops are served with a simple lemon butter pan sauce and
garnished with thinly sliced lemons.
Veal
Scaloppine with Lemon
- 1 1/2 pounds veal
2 large eggs, beaten
3/4 cup dry bread crumbs
1/2 teaspoon seasoned salt
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1/2 cup butter - divided use
2 tablespoons lemon juice
1 lemon, sliced
- Slice or pound veal very
thin. Dip each piece in beaten eggs then dredge in a mixture
of dry bread crumbs, seasoned salt, grated Parmesan cheese, salt,
and pepper.
- In a skillet, brown the
veal on both sides in oil and 1/4 cup butter over medium heat.
Remove the veal to a warm platter then add 1/4 cup butter to
the skillet. When bubbling, add lemon juice and cook until blended;
pour over the veal. Garnish with thinly sliced lemon.
Makes 6 servings.
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