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1
Pound veal thin, using a smooth surfaced pounder, to break down muscle tissue and prevent shrinkage during cooking.
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2
Cut cheese into 1 oz slices, and trim away the rind.
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3
Chill or almost freeze cheese to slow down the melting process during cooking.
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4
Place cheese and two large basil leaves on one half of each scallop.
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5
Fold the meat over, and seal the edges by pressing together gently.
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6
Dip each scallop into seasoned flour, then into egg mixture, and then into the breadcrumbs.
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7
Heat olive oil in a large skillet over moderate heat until oil ripples.
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8
Add butter, cut in small pieces, swirling pan until butter melts.
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9
Place the coated meat in the pan, and cook, turning once, until golden brown on both sides, about 4-5 minutes in all.
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10
Shake pan occasionally to prevent sticking.
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11
Remove veal to a heated platter, cover, and set aside while preparing sauce.
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12
Saute shallots in the same pan in which the veal was cooked.
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13
Add the tomatoes to the pan, and cook over high heat until they render their juices.
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14
Add the veal or chicken stock and the white wine, and boil rapidly for 3-4 minutes to reduce.
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15
Season to taste with salt and black pepper, and at the very last moment, stir in the fresh chopped basil.
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16
Pour the sauce onto a heated serving platter.
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17
Arrange the Veal Saint Andre on top, and serve immediately.
