Veal Scaloppine with Lemon
Sautéed veal scallops served with a simple lemon butter pan sauce garnished with thinly sliced lemons.
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, thinly 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.