Published: Apr 14, 2010 1:44 PM EDT


(serves 1)


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

(Fleming’s recipe)

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.