| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Veal-sal, Meal-sal | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Flour |
| 1 | Egg, lightly beaten | |
| 1 | c | Bread crumbs |
| 1 1/4 | lb | Veal scallops from the top round, pounded thin between sheets of plastic wrap |
| Salt and freshly ground black pepper | ||
| Vegetable oil, for sauteing | ||
| Greens like mesclun or arrugula, tossed with mustard vinaigrette | ||
| Tomato salsa, see recipe |
INSTRUCTIONS
Place flour, eggs and bread crumbs in 3 separate shallow plates. Season veal with salt and pepper. Preheat the oven to 200 degrees. Dredge veal in flour and shake off excess. Then dip floured veal in eggs and then in bread crumbs; set crumbed mixture on a rack for coating to set. In a large skillet heat 1/4-inch deep vegetable oil. When hot, add the veal without crowding in a batch and cook for 3 minutes a side. With a slotted spatula transfer the veal to a baking sheet. Set first batch in oven to keep warm. Repeat with a second or third batch until all the veal is done. Keep the veal warm in the low oven while you eat your first course. When ready to eat, center greens on a dinner plate. Cut veal into strips on the diagonal and pile in the center. Garnish with salsa. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6678 Posted to MC-Recipe Digest V1 #609 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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