Veal Scaloppine with Egg & Parmesan

 

I love this and cannot eat enough of it. Dipped in a light batter, the veal is substantial enough to be served alone, with just a little arugula salad alongside.

What you will need

2 eggs

4 canned anchovies, finely chopped

1-3/4 cups freshly grated Parmigiano Reggiano

1/2 handful chopped fresh flat-leaf parsley

Freshly ground black pepper

1 cup arugula

1/4 cup olive oil

1/4 cup vegetable oil

4 veal scaloppine, about 4 oz. each

All-purpose flour

4 Tbs. (1/2 stick) unsalted butter

2 tsp. white wine vinegar

1 lemon, quartered

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