Breaded Veal Scallops

Preparation info
  • 4

    • Difficulty


Appears in
A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


  • 4 (6-ounce) veal scallops, preferably cut from the leg
  • Salt and freshly ground pepper
  • Flour


  1. Place each scallop between pieces of plastic wrap and pound with a flat mallet or the bottom of a small, heavy skillet until thin. Sprinkle lightly on both sides with salt and pepper. Dredge them lightly but thoroughly in flour.
  2. Beat the egg lightly with the water and dip the floured veal in the mixture. Turn the veal in the crumbs until well coated. Pat them ligh