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Veal Scaloppine Camillo
4
servings- Difficulty
Easy
Published 1966
Ingredients
1 cup 1 teaspoon - Salt and freshly ground black pepper
Method
Preheat broiler.
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.
Pound the veal scallops until thin. Sprinkle them lightly with salt and pepper. Cook the scallops in the
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