|Published:||Apr 14, 2010 1:44 PM EDT|
|Updated:||Apr 14, 2010 1:44 PM EDT|
FLEMING’S VEAL SCALLOPINI
Veal Scallopini 3 each, 6 oz. total
Seasoned Flour 3 Tbsp
(Onion Powder, Garlic Powder, White Pepper, Dried Parsley)
Salt as needed
Pepper as needed
Egg 1 each
Water 1 Tbsp
Olive Oil 3 Tbsp
Tomato Sauce 3oz
Parmesan Cheese To Garnish
Dried Parsley To Garnish
Side Dish of Choice
Heat tomato sauce in a small sauce pan.
If Veal is not pre-pounded, place veal between 2 pieces of plastic wrap and pound to 1/8”” thick. Season with Salt and Pepper.
Place seasoned flour on a plate. Whip egg and water together in a small bowl. Coat both sides of the Veal in flour and dip in the Egg Wash.
Place Olive Oil in Med High heated skillet. Cook on each side for appx. 1 minute until the veal is golden brown. Pull the veal from the skillet and allow to rest on a paper towel.
Layer veal on a plate and ladle heated tomato sauce over top of the veal.
Garnish Veal with Parsley and Parmesan.
Add your favorite side dish and serve.