This is a very quick meal that pairs well with wilted greens and polenta.
Veal Scallops with Milk
- 1/2 lb veal cutlets pounded out to 1/8″ thick
- 1 cup semolina flour
- 1 egg mixed with 1/8 cup dry white wine
- 3 tbsp butter
- 2 1/4 cups milk
- 1 tbsp capers washed and roughly chopped
- 2 tbsp chopped sage
Mix sage in a dish with semolina flour, salt and pepper. Melt butter in a large saute pan. Lightly flour veal cutlets, then dredge in egg, then in semolina mixture. Saute in pan over medium heat until golden. Add milk and capers, bring to a low simmer and cover. Cook until liquid is mostly absorbed, about 15 minutes. Serve immediately.
This looks like a Wiener (Vienna ) Schnitzel to me. I love them.
Reblogged this on The Militant Negro™.
In Bologna, they cook the veal this way, then cover them with thinly sliced mortadella and they finish them with heavy cream… I love this lighter version!
The heavy version sounds awesome though!
My Mom used to soak veal in milk, but not cook it. Very interesting recipe.