Breaded Veal Scallopini
This is a very nice Italian dish. The thinly cut veal is coated with a thick, delicious bread crumb mixture. To be truly Italian, the veal is served hot with some spaghetti and sauce. Originally served as part of: Veal Cutlets.
Ingredients
- 2/3 pound scallopini veal
- 1/3 cup light mayonnaise
- 1 cup plain bread crumbs
- 1 tablespoon fresh italian flat-leaf parsley (chopped)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons romano cheese (Locatelli)
- to taste salt & pepper
- 1½ teaspoons butter (divided)
- for frying olive oil
Instructions
We prepare the veal scallopini about an hour before we want to fry them to allow time for the coating to adhere. We put our mayo into a small bowl. In a medium bowl, we put the bread crumbs, parsley, garlic and onion powders, and the Locatelli cheese. We mix well and add salt and pepper to taste.
We have 7 pieces of veal in our two packages. We start by placing 1 piece of veal on a large piece of wax paper. Using a butter knife, we spread a thin coating of the mayo on one side. We press in some of the bread crumb mixture, turn over, and spread on more mayo. We press in more crumbs and then we place the breaded veal scallopini on a wax-paper lined dinner plate. We dump the crumbs that are on the wax paper back into the medium bowl and continue with the rest of the veal. We refrigerate these (we have 2 dinner plates full) until it is time to fry.
We pre-heat the oven to 250 degrees.
In a large frying pan, we heat 2-3 tablespoons of olive oil with a third of the butter over medium heat. When hot, we add a third of the veal scallopini and pan-fry for 2 minutes, turning when the bottom is brown. We continue to cook on the other side for another 2 minutes and then we drain on paper towels. After a minute we put these on an aluminum-foil coated cookie sheet in the oven to keep warm until all of the veal is fried. We wipe the pan with paper towels using our tongs, add more olive oil and butter to the pan and continue until all are done.
Ingredients
- ⅓ cup light mayonnaise
- 1 cup plain bread crumbs
- 1 tbsp fresh Italian parsley (chopped)
- ½ tsp garlic powder
- ½ tsp onion powder
- 3 tbsp Pecorino Romano (Locatelli)
- salt and pepper
- ⅔ lb veal scallopini (7 pieces)
- olive oil (for frying)
- 1½ tsp butter (divided)
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Kid job
About an hour before frying, put the mayo in a small bowl. Mix the crumbs, parsley, garlic and onion powders and Romano in a medium bowl and season.
Grown-up
Lay a piece of veal on wax paper and spread a thin coat of mayo on one side with a butter knife. Press in crumbs, flip, and repeat. Set on a wax-paper-lined plate. Do the rest and refrigerate until frying. Wash your hands.
Grown-up
Heat the oven to 250°F. Heat 2 to 3 tablespoons of oil and a third of the butter in a large frying pan over medium heat. Fry a third of the veal 2 minutes a side, until browned. Drain on paper towels, then keep warm on a foil-lined cookie sheet in the oven.
Grown-up
Wipe out the pan with paper towels and tongs, add more oil and butter, and fry the rest. Serve with spaghetti and sauce.