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Cotolette
Breaded Veal Scallops
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2008
This is a somewhat lighter version of the classic Milanese dish of the same name, which calls for a thick veal chop, coated in egg and bread crumbs, and fried in plenty of butter. The secret is to leave the scallops to soak thoroughly in the egg, so that the meat remains juicy and tender under the crisp breadcrumb coating.
Ingredients
8 2 ¼ cups
Method
- Trim and batten the scallops carefully with a meat mallet until very thin, covering the meat with a sheet of plastic wrap to prevent them from tearing.
- Beat the eggs in a large, shallow bowl, then season with salt and pepper. Lay the meat in the beaten egg and allow to soak for about 1 hour.
- Spread out the bread crumbs on a large plate. Drain each pie