Veal Scaloppine with Egg and Parmesan Recipe

Name: Veal Scaloppine with Egg and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 4 canned anchovies, finely chopped; 1 3/4 cups freshly grated Parmesan cheese; 1/2 handful of chopped fresh flat-leaf parsley; Pepper; 1 cup arugula; 1/4 cup olive oil; 1/4 cup vegetable oil; 4 veal scaloppine, about 4 oz each; All-purpose flour; 4 Tbs ( 1/2 stick) butter; 2 tsp white-wine vinegar; 1 lemon, quartered

Servings: persons

2 eggs
4 canned anchovies, finely chopped
1 3/4 cups freshly grated Parmesan cheese
1/2 handful of chopped fresh flat-leaf parsley
Pepper
1 cup arugula
1/4 cup olive oil
1/4 cup vegetable oil
4 veal scaloppine, about 4 oz each
All-purpose flour
4 Tbs ( 1/2 stick) butter
2 tsp white-wine vinegar
1 lemon, quartered

1
Whisk the eggs together for 1 minute until light.
2
Stir in the anchovies, Parmesan, parsley, and 1/2 teaspoon freshly ground black pepper.
3
Place the arugula in the bottom of four shallow serving dishes and dress with the olive oil and some black pepper.
4
To cook the veal, set two large frying pans over high heat and add the vegetable oil.
5
Turn the scaloppine in the flour until evenly coated, and then dip in the cheesy egg mixture.
6
Place two scaloppine in each of the pans and cook for 1 minute.
7
Reduce the heat to medium and cook until golden on the underside, about 2 minutes longer.
8
Turn and cook on the other side for 2-3 minutes.
9
Add half of the butter to each frying pan.
10
When it has melted, pour half of the vinegar into each, tilting the pans to combine the juices.
11
Lift out the scaloppine and lay them on the arugula.
12
Drizzle the buttery pan juices over the veal and serve with lemon wedges.

1254

kcal

Calories

129

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 13 ingredients. The key ingredients include: 2 eggs, 4 canned anchovies, finely chopped, 1 3/4 cups freshly grated Parmesan cheese, 1/2 handful of chopped fresh flat-leaf parsley, and more.

Yes, Veal Scaloppine with Egg and Parmesan 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 with Egg and Parmesan

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