Veal Scaloppine Velez Recipe

Name: Veal Scaloppine Velez
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 veal escalopes; 2 eggs, beaten; 1 tsp. salt; 1/4 tsp. rubbed thyme; pinch of pepper; 1/3 c. butter; 1 lb. thinly sliced ham; 2 c. coarsely grated Havarti cheese; 1/2 c. plain flour; 3/4 c. fine, dry bread crumbs; 1/4 tsp. dried, crushed basil leaves; 1/4 c. vegetable oil; 16 cooked asparagus spears; tomato wedges; green, stuffed olives

Servings: persons

8 veal escalopes
2 eggs, beaten
1 tsp. salt
1/4 tsp. rubbed thyme
pinch of pepper
1/3 c. butter
1 lb. thinly sliced ham
2 c. coarsely grated Havarti cheese
1/2 c. plain flour
3/4 c. fine, dry bread crumbs
1/4 tsp. dried, crushed basil leaves
1/4 c. vegetable oil
16 cooked asparagus spears
tomato wedges
green, stuffed olives

1
Dip each veal escalope first into flour, then into the beaten eggs, then into a mixture of the bread crumbs, salt, pepper, thyme and basil.
2
Heat butter and oil in a large skillet.
3
Saute the escalopes over high heat about 2 1/2 minutes on each side.
4
Top each escalope with 2 ounces ham and 2 asparagus spears.
5
Sprinkle with grated cheese and place under preheated broiler just until cheese melts.
6
Garnish with tomato wedges and green olives.

1204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 veal escalopes, 2 eggs, beaten, 1 tsp. salt, 1/4 tsp. rubbed thyme, and more.

Yes, Veal Scaloppine Velez falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Scaloppine Velez

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