Veal Scaloppine with Egg and Parmesan
I love this and cannot eat enough of it. Dipped in a light frying batter, the veal is substantial enough to be served alone, with just a little arugula salad alongside.
Total Timeunder 1 hour
OccasionFormal Dinner Party
Recipe Coursemain course
Dietary Considerationpeanut free, soy free, tree nut free
Taste and Texturebuttery, meaty, tart
- 2 eggs
- 4 canned anchovies, finely chopped
- 1¾ cups freshly grated Parmesan cheese
- ½ handful of chopped fresh flat-leaf parsley
- 1 cup arugula
- ¼ cup olive oil
- ¼ cup vegetable oil
- 4 veal scaloppine, about 4 oz each
- All-purpose flour
- 4 Tbs (½ stick) butter
- 2 tsp white-wine vinegar
- 1 lemon, quartered
Whisk the eggs together for 1 minute until light. Stir in the anchovies, Parmesan, parsley, and ½ teaspoon freshly ground black pepper.
Place the arugula in the bottom of four shallow serving dishes and dress with the olive oil and some black pepper.
To cook the veal, set two large frying pans over high heat and add the vegetable oil. Turn the scaloppine in the flour until evenly coated, and then dip in the cheesy egg mixture.
Place two scaloppine in each of the pans and cook for 1 minute. Reduce the heat to medium and cook until golden on the underside, about 2 minutes longer. Turn and cook on the other side for 2-3 minutes.
Add half of the butter to each frying pan. When it has melted, pour half of the vinegar into each, tilting the pans to combine the juices.
Lift out the scaloppine and lay them on the arugula. Drizzle the buttery pan juices over the veal and serve with lemon wedges.
2008 John Torode