1 lb Veal Scallopini, cut 1/4-inch thick
3/4 cup flour
3/4 teaspoon salt
3/4 teaspoon black pepper
1 1/4 cup breadcrumbs
1/4 cup butter (1/2 stick)
1/4 cup vegetable oil
1 tablespoon finely chopped parsley
* lemon wedges
Blend flour, salt and pepper in a shallow bowl or flat dish.
Place eggs and breadcrumbs in separate shallow bowls.
Heat a large, non-stick skillet over Medium-High heat.
Add butter and oil and heat.
Dip both sides of veal in flour, then egg and finally in breadcrumbs.
Place breaded veal into heated butter and oil.
Fry 2 minutes per side until lightly browned.
Avoid crowding veal in pan to prevent coating from becoming soggy.
Serve immediately sprinkled with parsley.
Garnish each plate with lemon wedges for each person to sprinkle lemon
juice over wienerschnitzel to taste.
No Nutritional Information Available
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