Veal Scaloppine with Egg & Parmesan

Veal Scaloppine with Egg & Parmesan
Photo by Jason Lowe

Ingredients

  • 4 veal scaloppine, about 4 oz. each
  • 1 cup arugula
  • ½ handful chopped fresh flat-leaf parsley
  • 4 canned anchovies, finely chopped
  • 2 tsp. white wine vinegar
  • 2 eggs
  • ¼ cup vegetable oil
  • + 6 more ingredients
    • ¼ cup olive oil
    • Freshly ground black pepper
    • 1 lemon, quartered
    • 4 Tbs. (½ stick) unsalted butter
    • 1-¾ cups freshly grated Parmigiano Reggiano
    • All-purpose flour

Whisk the eggs together for 1 minute until light. Stir in the anchovies, Parmigiano, parsley, and 1/2 tsp. 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 ad...

View full recipe at Fine Cooking

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