Scaloppine of veal in milk
Instructions
Beat the Escalopes, flour them lightly, put them in beaten egg with a little salt and pepper, then in breadcrumbs and scuotetene over.
In a saucepan heat the butter, lay the meat, 3 minutes gilds by both sides.
Pour about half a litre of milk, cover the Pan and finish cooking for about 20 minutes.
Place the scallops on a serving dish.
Stir remaining sauce in pan 1 tablespoon capers desalted and finely chopped and pour the mixture over the meat.
Serve hot immediately.
Accompanying wines: Merano Alto Adige DOC, Colli Piacentini Gutturnio, Melissa DOC Rosso DOC.
Ingredients and dosing for 4 persons
- 4 veal scaloppine
- 1 egg
- 30 g of butter
- Flour
- Breadcrumbs
- 50 cl of milk
- Capers
- Salt
- Pepper