Craig Claiborne

Veal Scaloppine Camillo

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup soft fresh bread crumbs
  • 1 teaspoon dried orégano
  • Salt and freshly ground black pepper

Method

  1. Preheat broiler.

  2. Mix the bread crumbs with the orégano and salt and pepper to taste. Add the olive oil gradually while tossing the crumbs with a two-pronged fork. The bread crumbs should be coated with oil but should remain flaky.

  3. Pound the veal scallops until thin. Sprinkle them lightly with salt and pepper. Cook the scallops in the