Crumbed Veal Scaloppine with Caponata


Australian Gourmet Traveller recipe for crumbed veal scaloppine with caponata.

What you will need

12 veal scaloppine (about 120gm each)

200 ml milk

3 eggs, lightly beaten

For dusting: seasoned plain flour

250 gm fine fresh breadcrumbs from ciabatta

120 ml olive oil

120 gm butter, coarsely chopped

To serve: lemon wedges

  Caponata 60 ml (¼ cup) extra-virgin olive oil

2 yellow capsicum, cut into 1cm dice

2 zucchini, cut into 1cm dice

1 Spanish onion, cut into 1cm dice

1 garlic clove, finely chopped

1 eggplant, cut into 1cm dice

4 small vine-ripened tomatoes (about 400gm), cut into wedges

2 tbsp tomato passata

60 ml (¼ cup) red wine vinegar

2 tbsp coarsely chopped flat-leaf parsley

1 tsp finely chopped marjoram


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