Recipe Details

Summary

Name: Veal Scaloppine

Category: Italian

6 veal scallops, about 5 ounces each

2 eggs, beaten

2 cups dry breadcrumbs

4 ounces butter or oil

6 ripe tomatoes, peeled, seeded, chopped

3 tablespoons fresh basil

2 tablespoons olive oil

Dip each scallop into the beaten eggs, followed by the breadcrumbs to coat.

Heat butter in a skillet. Fry each scallop until golden, then repeat on

other side; this should take about 5 minutes. Drain on paper towels.

In a bowl, combine the tomatoes with the basil and olive oil. To serve,

place tomatoes on warm or room temperature breaded scallops.