Scaloppine refers to a thinly sliced cut of meat, such as chicken, pork or veal, that is floured then sauteed. My family always preferred veal scaloppine Milanese, veal coated in a crunchy breadcrumb and Parmesan cheese mixture. There are many scaloppine variations, including marsala (made with marsala wine) and piccata (made with white wine and capers). You can buy scaloppine veal from the butcher or prepare it yourself (see below).
Makes 4 to 6 servings
1 pound veal cutlets, thinly sliced
1/2 cup all-purpose flour
2 large eggs
1 cup freshly made breadcrumbs (dried store-bought breadcrumbs may be substituted)
1/2 cup grated Reggiano-Parmigiano cheese
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
2 tablespoons butter
1/8 cup olive oil
A couple of sprigs of fresh parsley, chopped for garnish
Lemon wedges, for garnish
1 to 2 teaspoons extra virgin olive oil, drizzled on top when finished
Place the veal cutlets between two sheets of plastic wrap and pound them gently with the toothed side of a meat mallet to soften the meat. Then use the smooth side of the mallet to flatten the scaloppine to about a 1/4- to 1/8-inch thickness.
Spread the flour on a sheet of wax paper or a large plate. In a medium bowl, lightly beat eggs. In a separate bowl, mix breadcrumbs, cheese, red pepper flakes and salt.
In a medium skillet, heat butter and olive oil over medium heat until mixture starts to bubble and foam.
Meanwhile, dredge the scaloppine in the flour, shaking off the excess. Then dip it in the egg, letting any excess drip into the bowl. Finally, gently place it in the bread-crumb mixture and turn to coat evenly.
Place the scaloppine in the skillet, without overcrowding. Fry for about 3 to 4 minutes, or until the underside looks crispy and golden brown. Turn once, and cook about 2 minutes more. Transfer the cooked veal to a paper towel-lined plate to absorb any excess oil. Remove from plate, place on a baking sheet, and keep in a warm (200 degree F) oven until ready to serve. Repeat with remaining pieces of veal.
Drizzle with 1 to 2 teaspoons extra virgin olive oil before serving, and sprinkle with fresh parsley, if desired.
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