Name: Veal Scaloppini
Ingredients: 1/2 lb Veal cutlets; 1/2 c Flour; 2 Eggs; 2 tb Soy sauce; 1 Lemon; juice of; 1 c Seasoned bread crumbs; 1/4 c Olive oil; 3 Sliced garlic cloves; 2 Anchovy fillets; 1 tb Tomato paste; 1/2 c Water; 2 tb Capers; 2 tb Chopped parsley

We are so accustomed to equating holiness with purity or ethical perfection that we look for the idea when the word holy appears. When things are made holy, when they are consecrated, they are set apart unto purity. They are to be used in a pure way. They are to reflect purity as well as simple apartness. Purity is not excluded from the idea of the holy; it is contained within it. But the point we must remember is that the idea of the holy is never exhausted by the idea of purity. It includes purity but is much more than that. It is purity and transcendence. It is transcendent purity.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs		Home6	1	servings

INGREDIENTS

1/2	lb	Veal cutlets
1/2	c	Flour
2		Eggs
2	tb	Soy sauce
1		Lemon; juice of
1	c	Seasoned bread crumbs
1/4	c	Olive oil
3		Sliced garlic cloves
2		Anchovy fillets
1	tb	Tomato paste
1/2	c	Water
2	tb	Capers
2	tb	Chopped parsley

INSTRUCTIONS

Directions: Dredge each veal cutlet in the flour. In a small bowl, beat the
eggs, soy sauce, and lemon juice together. Dip each cutlet into the egg
mixture and then coat with the bread crumbs. Heat a small amount of olive
oil in a frying pan and cook each cutlet for 3 minutes on each side. Set
aside the cooked cutlets and keep warm. For the sauce, heat the 1/4 cup
olive oil and saut. the garlic until golden. Add the anchovy fillets and
stir well to dissolve. Stir in the tomato paste, water, capers, and
parsley. Saut. for a few minutes to combine flavors. Serve over the veal
cutlets.
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