Veal Scallopini are usually called cutlets of veal that have been pounded thin and coated with flour.  My version of this recipe is a favorite family mid-week meal.  I usually serve it with salad or Simple Whipped Potatoes.  My children also like it with some Basic White Rice.  This is also the basic procedure for making dishes like Veal Parmigiana.

I know everyone has their own technique for breading.  Here I will share with you my breading “secrets” which have worked for me for many years wether it is for veal, chicken, fish or beef.  I have breading trays, but you can use any 3 dishes you have at home.  You can prepare them the night before or during the weekend, store in a container and refrigerate until you need them during the week.

Breading 101

1. seasoned all-purpose flour (salt)

2. eggs, lightly beaten

3.  seasoned cracker meal (herbs, I like fresh parsley or herbes de provençe).

4.  dredge veal cutlets in that order for a perfect breading.

Note:  if you don’t have cracker meal (galleta molida), you may ground soda or water crackers in your food processor.

Well… that’s it!  The toughest part is cleaning up afterwards.  Ja!

Enjoy!

Veal Scallopini

Ingredients

12 veal scallopini cutlets, seasoned with some Adobo or salt and pepper

3 eggs, lightly beaten

1/2 cup of all-purpose flour, seasoned with 1/2 tsp of fine sea salt

1 cup of cracker meal, galleta molida (I use Rovira Brand)

2 tsp finely chopped fresh parsley

1/2 tsp of salt

Olive Oil (for cooking)

Procedure

1.  Set up 3 trays or plates for breading the seasoned cutlets of veal.

2.  Season the all-purpose flour with the salt and mix.  Beat the eggs and season the cracker meal with the fresh parsley.

3.  Dredge the veal cutlets into the seasoned flour. Then proceed to the eggs and finally dredge into the seasoned cracker meal.  Set aside and continue same procedure with all remaining pieces of veal.

4.  Heat olive oil in a large frying pan over med-hi heat (fill only about half an inch).  Once, the oil is hot, but not at smoke point, throw in the breaded veal scallopini.  Let brown on one side and then flip (about 2 minutes).

5.  Let the veal scallopini drip about 3-5 minutes and serve.