Preparation:
place each veal scallop between two pieces of moistened plastic wrap carefully flatten without tearing season with salt and pepper combine eggs and milk-mix well dredge meat in flour, patting with your hands to remove all the excess moisten with egg mixture, allowing excess to drip off coat evenly with breadcrumbs, shake off excess place onto a sheet of waxed paper and chill to set coating pour oil to a depth of 1/4-inch in a skillet, over a medium flame add the meat in small batches and pan-fry until golden on both sides drain briefly and transfer to a baking pan moisten each with 2 tablespoons of tomato sauce top each with a mozzarella slice and 2 tablespoons parmesan cheese pass under the broiler briefly to melt the cheese serve hot |
