- 4
Ingredients
- 4 portions Scalloppine
- Salt
- Black pepper
- 2 large Eggs
- 2 tablespoon Milk
- 1 1/2 cups Bread crumbs ; fine, dry
- 1 cup Parmigiano-Reggiano ; grated
- 2 tablespoon Italian parsley ; chopped, fresh
- All purpose flour
- 4 tablespoon Unsalted butter
Preparation
Step 1
Preheat oven to 250 degrees. Season the scalloppine with salt and pepper. Whisk eggs and milk together in a bowl. Mix bread crumbs, Parmigiano-Reggiano and parsley together on a plate. Spread the flour out on a separate plate.
Dredge the scalloppine in flour and tap off excess. Dip into egg to coat and then coat with bread crumbs, presing with your hands so they adhere.
Heat olive oil and butter in a wide, heavy skillet. Lay as many pieces of meat as possible in pan without crowding. Fry until the under side is golden, about 4 minutes. Flip and fry until it is golden, about 3 minutes.
Adjust the heat to from burning. Transfer to a paper towel line baking sheet and keep warm in the oven. Remove as many browned bit from the as you can, and fry the remaining scalloppine.
Serve immediately, garnished with lemon wedges.