Veal, the meat of a young calf, is more delicate than regular beef and has a milder flavor. Veal can be prepared scallopini-style, which is a thin cutlet, often breaded and pan fried or sauteed. Scallopini is an especially tender cut of veal, due to pounding by a meat tenderizer, and cooks quickly because of the thinness. Veal is high in protein and potassium and low in fat. Enjoy veal scallopini with your favorite sauce alongside pasta and vegetables.
Pan Fried
Place the leg cut of the veal between two pieces of waxed paper.
Pound the veal with a meat tenderizer until it is about 1/8-inch thick.
Preheat a large skillet over medium heat with enough olive oil to reach 1/4-inch up the side of the skillet.
Put ½ cup of flour into a shallow dish, and mix in your choice of herbs and spices with a spoon.
Put ½ cup breadcrumbs into another shallow dish, and mix it with your choice of herbs and spices.
Dredge the veal cutlet in the seasoned flour, and gently shake off the excess.
Put the veal into a second shallow dish with the beaten eggs, and coat it on both sides. Immediately place it in the breadcrumbs, and coat it on both sides..
Put the breaded veal scallopini into the skillet and fry it for two to three minutes on each side.
Sauteed
Place the leg cut of the veal in between to sheets of waxed paper.
Pound the veal with a meat tenderizer until it is about 1/8-inch thick.
Preheat a large skillet with 1 tbsp. olive oil and 1 tbsp. butter over high heat.
Season the veal cutlet with your choice of herbs and spices.
Sear the scallopini in the skillet for one to two minutes per side.