Veal Scallopine 1

Course : Veal
Serves: 6
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1 3/4 pounds veal scallops
1/2 cup bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
2 large egg
1/2 cup parmesan cheese
1 teaspoon oregano
1 cup white wine
3/4 cup olive oil
1 pound mozzarella cheese
1 1/2 cups tomato sauce

Preparation / Directions:

Pound veal till thin. Pat dry, cut into pieces. Combine bread crumbs, cheese, spices and salt. Set aside. Beat eggs in a shallow dish. Dip veal into eggs, then crumb mixture, coating on both sides. Heat oil in skillet. Saute veal until golden brown. About 3 minutes per side. Remove to warm platter. Drain fat, stir in wine, scraping up brown residue till boiling.Pour over veal. Serving hint: Cover with tomato sauce. Top with mozzarella cheese slices. Broil till cheese melts.


Nutritional Information:

613 Calories (kcal); 50g Total Fat; (75% calories from fat); 23g Protein; 14g Carbohydrate; 135mg Cholesterol; 1262mg Sodium

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