Beef, Entrée European, North American Pan Fried
April 11, 2015
Quick and easy, with a touch of Italy.
4 Veal scallopini
1/4 cup Flour
2 Large eggs
1/2 cup Breadcrumbs
1/4 cup Cornmeal
3 tbsp Parmesan cheese
1 tbsp Dried oregano
1 tbsp Dried basil
Salt and pepper
2 tbsp Butter
1In a bowl, mix breadcrumbs, cornmeal, Parmesan cheese, oregano, basil, and salt and pepper.
2Preheat a large skillet on medium to high heat. Melt butter in pan.
3While butter is melting, in separate bowls put the flour and the eggs. Dredge the cutlets in the flour, then dip them in the eggs. Place each cutlet in the breadcrumb mixture and coat each well.
4Cook cutlets until browned on each side, turning once, approximately 5-8 minutes.
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