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| 8 | each | veal scallops | |
| 1/4 | cup | flour, all-purpose | |
| 1 | each | egg | |
| 2 | tablespoons | milk | |
| 6 | tablespoons | butter | |
| 1 | x | salt and black pepper | to taste |
| 1 | each | lemon | juice only |
| 1 | each | lemon | in 8 thin slices |
| 1 | tablespoons | parsley leaves | chopped fine |
Pound the scaloppine lightly with a flat mallet.
Sprinkle with salt and pepper and dredge on both sides in flour.
Beat the egg well and add the milk, salt, and pepper, blend.
Dip the veal in egg to coat on both sides.
Heat the butter in a very heavy skillet and add the veal.
Cook about 2 minutes on one side, or until golden.
Turn and cook on the second side until golden.
Remove the veal and add the lemon juice to the skillet.
Pou this over the veal.
Garnish with lemon slices and sprinkle with parsley.
Serve with Spaghetti with Marinara Sauce.
| % Daily Value* | |
| Total Fat 18.0g | 28% |
| Saturated Fat 11.0g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 140mg | 6% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 13% | Vitamin C | 20% | |
| Calcium | 2% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...
Very authentic German flavor. Easy, quick recipe. We served it with baby back ribs seasoned with Penzeys Galena Street rub. The meal brought back memories of my grandmother's cooking.
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