Veal Scaloppine Camillo

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup soft fresh bread crumbs
  • 1 teaspoon dried orégano
  • Salt and freshly ground black pepper
  • ¼ cup olive oil, approximately
  • 8 boneless veal scallops
  • 3 tablespoons butter


    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 butter on one side only until they are golden brown.

    4. Remove the scallops from the skillet. Using a spatula, spread the uncooked side with the oiled bread crumbs.

    5. Broil four inches from the source of heat until the crumb mixture is golden brown. Do not overcook. Serve immediately with sautéed zucchini rounds.