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Veal Scallops with Roasted Garlic Sauce
From Dorothy McNett's Recipe book at www.dorothymcnett.com. I am using a ready made roasted garlic and onion jam.
1 pound veal scallops, about 1/2 inch thick
Genly flatten the veal scallops to about 1/4 inch thickenss. In bowl, whisk the eggs, salt and pepper. Place bread crumbs on a plate. Coat the scallops with eggs and then with bread mixture, patting neatly with your hands. In deep heavy bottomed saute pan, heat the butter and oil. Cook veal about 2 minutes per side. Arrange on serving platter. Heat the garlic onion sauce for about 30 seconds in a glass measuring cup in the microwave, adding a little wine to make it pourable. Drizzle over the veal and serve.
Recipe created 2006-10-20.