Ingredients
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6 veal scallopini, pounded thin
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3 tablespoons flour, seasoned with
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salt and pepper
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1 cup dry breadcrumbs, for coating
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2 tablespoons butter
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2 -3 tablespoons olive oil
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3 tablespoons wine vinegar
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3 tablespoons tomato ketchup
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2 teaspoons Worcestershire sauce
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2 cloves garlic, crushed
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1 large egg, lightly beaten
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1 large lemon, juice of
Instructions
- Mix all the ingredients for the marinade together in a bowl, add veal and ensure it is completely covered by the mixture, and leave to marinate overnight, or for at least 1 hour.
- Remove meat from marinade, dip in seasoned flour, then in beaten egg, and finally in breadcrumbs, pressing on firmly.
- Place on a rack, and allow to set in fridge for 30 minutes.
- Heat butter and oil in a frying pan over medium heat, and saute until veal is golden brown, approximately 2 to 3 minutes each side.
- Remove to serving platter and garnish with slices of egg and caviar if desired.
- Tip: if you add a few drops of oil to the beaten egg, it helps the breadcrumbs to adhere to the meat.