Quick Veal Scaloppine Recipe




 Unbleached all purpose flour1⁄2 Cup (8 tbs)
 Eggs2 Large, beaten
 Plain bread crumbs1 1⁄4 Cup (20 tbs)
 Dried rosemary/Dried basil1 1⁄2 Teaspoon
 Salt1 1⁄2 Teaspoon
 Black pepper1 Teaspoon
 Veal scaloppine/12 veal medallions pounded 1/4 inch thick12
 Olive oil2 Tablespoon
 Lemons2 , cut into 8 wedges

Nutrition Facts

Serving size: Complete recipe

Calories 2299 Calories from Fat 606

% Daily Value*

Total Fat 68 g104.6%

Saturated Fat 20.4 g101.8%

Trans Fat 0 g

Cholesterol 1499.2 mg

Sodium 4338.2 mg180.8%

Total Carbohydrates 101 g33.7%

Dietary Fiber 13.1 g52.6%

Sugars 3.4 g

Protein 313 g626.3%

Vitamin A 15.4% Vitamin C 158.3%

Calcium 33.9% Iron 65%

*Based on a 2000 Calorie diet


1. Place the flour on a plate, the eggs in a shallow bowl, and the bread crumbs, herbs, salt and pepper on another plate. Pat dry each scaloppine with a paper towel. Dredge each in the flour, then the egg, then the bread crumb mixture. Let sit for about 20 minutes so the crumbs adhere.
2. Heat a large nonstick skillet over medium heat and add 1 tablespoon of the oil. When the oil is hot, add the veal. Cook until the veal is golden, or about 2-3 minutes per side. If necessary, clean the skillet with paper towel and add the remaining oil