Veal Scaloppine

By McLean

Ingredients

• 1/4 cup flour
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 2 large egg whites
• 1 1/4-cup toasted breadcrumbs
• 1 lb. veal scaloppini or cutlets, cut 1/4-inch thick
• 2 teaspoons olive oil
• 1 1/2 teaspoon butter
• 2 cloves garlic, minced
• 1/4 cup beef or chicken broth
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Preheat oven to 300 degrees.

Combine flour, salt and pepper in a plastic or paper bag.

Beat egg whites with 1 tablespoon water in a shallow pie plate.

Arrange breadcrumbs on a plate. Working in batches, add veal to bag; shake to coat lightly with flour mixture. Dip veal in egg mixture, letting excess drain off. Dredge in breadcrumbs to coat lightly.

Heat 1 teaspoon of oil in a large, heavy nonstick skillet over medium heat until hot. Add half of the veal. Cook 1 minute per side or until crumbs are golden brown and veal is pink in the center. Transfer to a serving platter. Keep warm in the oven. Repeat with remaining 1 teaspoon oil and veal.

Melt butter in the same skillet over medium heat. Add garlic. Cook 1 minute. Add broth and lemon juice. Cook 2 minutes, stirring constantly. Pour over veal. Top with parsley.