Breaded and sauteed veal scallops are servedwith a simple lemon butter pan sauce and garnished with thinlysliced lemons.
Recipe: Veal Scaloppine withLemon
1 1/2 pounds veal
2 large eggs, beaten
3/4 cup dry bread crumbs
1/2 teaspoon seasoned salt
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1/2 cup butter – divided use
2 tablespoons lemon juice
1 lemon, sliced
Makes 6 servings.
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