This Northern Italian classic recipe uses the “veal scallopini” cut. Coated in panko breadcrumbs and fresh grated Parmigiano Reggiano cheese, this delicious meal is ready in under one hour. Serving suggestion: pair with an Organic Girl Spring Salad Mix dressed with a light vinaigrette.
- 6 pieces of veal scallopini (1 lb to 1 ½ lbs total weight)
- Salt and pepper
- ½ cup all-purpose flour
- 2 eggs
- 1 ⅓ cup Zupan’s Markets panko breadcrumbs
- ½ cup Zupan’s Markets fresh grated Parmigiano Reggiano cheese
- 1 cup Spectrum “High Heat” Canola Oil
- Fresh parsley for garnish
- 1 lemon, cut into wedges
Pat veal scallopini dry with paper towels and season with salt and pepper. Using three shallow bowls, place flour into one bowl, eggs beaten in another bowl, and panko and Parmigiano Reggiano cheese mixed together in a third bowl.
Working with one piece of veal at a time, dredge veal in the flour mixture shaking off excess flour. Next, dip veal into egg mixture allowing excess egg to drip back into the bowl. Finally, dip veal into the panko/Parmigiano mixture, pressing crumbs into the veal. Set veal on a cookie sheet or platter and repeat with remaining pieces.
Heat oil in a 12-inch skillet over medium-high heat until shimmering, but not smoking. Working in batches to avoid overcrowding in the pan, fry the veal on one side for about 2 minutes. Gently flip the veal over and fry the other side about 2 minutes longer. Repeat frying with the remaining veal. Serve immediately with fresh parsley and lemon wedge