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Veal Scaloppine with Milk
Veal Scaloppine with Milk
(Scaloppine al Latte)
 
 
Ingredients:

4 veal escalopes plain flour, for dusting
1 egg
2 oz (50 grams) breadcrumbs
1 oz (25 grams) butter
18 fl oz (500 ml) milk
1 tablespoon capers, drained rinsed and chopped
Salt and pepper 

Directions:

Lightly pound the veal escalopes with a meat mallet and dust with flour.

Beat the egg with a little salt and pepper in a shallow dish.

Spread out the breadcrumbs in another shallow dish.

Dip the veal escalopes first in the beaten egg, then in the breadcrumbs and shake off the excess.

Melt the butter in a frying pan, add the veal and cook for 3 minutes on each side.

Pour in the milk, cover the pan and simmer for about 20 minutes until the veal is tender.

Arrange the veal escalopes on a warm serving dish.

Stir the capers into the hot cooking juices and pour the mixture over the meat. Serves 4.

That's it!
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