Rosemary and Parmesan Crusted Veal Scallopini

Recipe
Total Time: 30 min
Servings: 6


Ingredients

1.5 lbs veal scallopini
1.5 tsp salt, divided
1 tsp freshly ground black pepper
1 tbsp dijon mustard
1 cup vegetable oil
1 cup bread crumbs
1 cup parmesan cheese, shredded
1/2 cup rosemary leaves
2 eggs

Steps
1. Season veal scallopini (if possible one hour before cooking) with 1 tsp salt, pepper and dijon mustard. Thoroughly combine these ingredients with your hands. Set aside
2. Mix the bread crumbs, parmesan cheese and rosemary leaves in a small bowl. Place this dry mix on a flat plate. Set aside

3. In a small bowl , beat the eggs, adding 1/2 tsp salt. Set aside
4. Heat  vegetable oil in a large frying pan over high heat
5. Dip each scallopini in eggs and then press into the dry mixture on both sides
6. Place each scallopini in the frying pan and saute over medium heat for about 3-4 minutes on each side or until they acquire a browned appearance
7. Place over a paper towel to remove excess oil

Serve with
Eggplant Casserole (Published December 26 2012)

Mash Potato Breaded Balls (To be published December 26 2012)