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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is such a tasty, but easy, way to prepare veal. A long-standing favourite, and lovely in summer with braised red cabbage, potato salad, and a tossed green salad. Preparation time does not include marinading or setting breadcrumbs in fridge. Ingredients:
6 veal scallopini, pounded thin |
3 tablespoons flour, seasoned with |
salt and pepper |
1 large egg, lightly beaten |
1 cup dry breadcrumbs, for coating |
2 tablespoons butter |
2 -3 tablespoons olive oil |
3 tablespoons wine vinegar |
3 tablespoons tomato ketchup |
2 teaspoons worcestershire sauce |
2 cloves garlic, crushed |
1 large lemon, juice of |
sliced hard-boiled egg |
black caviar (optional) |
Directions:
1. Mix all the ingredients for the marinade together in a bowl, add veal and ensure it is completely covered by the mixture, and leave to marinate overnight, or for at least 1 hour.
2. Remove meat from marinade, dip in seasoned flour, then in beaten egg, and finally in breadcrumbs, pressing on firmly.
3. Place on a rack, and allow to set in fridge for 30 minutes.
4. Heat butter and oil in a frying pan over medium heat, and saute until veal is golden brown, approximately 2 to 3 minutes each side.
5. Remove to serving platter and garnish with slices of egg and caviar if desired.
6. Tip: if you add a few drops of oil to the beaten egg, it helps the breadcrumbs to adhere to the meat.
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