Ingredients: |
Ingredients: 2 Veal scallops (4 oz each)
1 1/2 cups Dry, unseasoned bread crumbs
1/2 cup, plus 1 tbsp Grated Parmesan cheese
1 tbsp Minced fresh parsley
1 tbsp Minced basil
1 tsp Salt
1/2 tsp Ground black pepper
2 lg Eggs
1 tsp Water
1/2 cup All-purpose flour
1 tbsp Olive oil
1/4 cup Tomato sauce
2 slices Mozzarella cheese
3 oz Fettuccini noodles, cooked and buttered
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Directions: |
Directions:Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate (or other suitable container). Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
Heat the olive oil in a skillet over medium-high heat. Add the veal and sauté until lightly browned, 2 to 3 minutes. Turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove the veal scallops to a plate and blot with paper towels.
Lightly oil an oven-proof skillet. Arrange the veal scallops in the skillet, slightly overlapping them. Sprinkle with 1 tablespoon of the Parmesan cheese. Cover with 1/8 cup tomato sauce. Top with the mozzarella slices and a sprinkle of Parmesan cheese. Bake until heated through, and cheese is melted and is a light golden brown.
To serve, place about 1/8 cup of heated tomato sauce on a warm plate. Transfer veal scallops from iron skillet onto tomato sauce. Sprinkle with Parmesan cheese and parsley flakes. Serve with side of buttered fetuccini noodles. |
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