Recipe of the Week


Prep Time: 45 Minutes
Yields: 6 Servings

The most famous scaloppini is Veal Scaloppini Milanese, which is medallions of veal coated in bread crumbs and cheese and topped with a rich tomato or marinara sauce. However, scaloppini can be made with the meat of veal, beef, fish, chicken or game and top with any sauce imaginable. For the deer hunters, there is no better treatment of venison tenderloin than scaloppini.

6 (4-ounce) medallions of veal, beef, chicken or venison
salt and black pepper to taste
granulated garlic to taste
2 eggs, beaten
2½ cups seasoned Italian bread crumbs
½ cup grated Parmesan cheese
¼ cup finely minced parsley
½ cup vegetable oil, divided
¼ pound butter, divided
3 lemons, halved

Place 4-ounce medallions between two (12-inch) sheets of clear wrap. Using the flat side of the meat mallet, pound medallions into approximately 6–8 inch oval pieces, ⅛–¼ inch thick. Continue until all medallions are pounded. Season meat to taste using salt, pepper and granulated garlic then set aside. Place beaten eggs in a large bowl and set aside. In an 11” x 8” corning ware dish, combine bread crumbs and cheese, blending to mix thoroughly. Add parsley and mix until well incorporated. Dip 2 pieces of scaloppini in beaten eggs, turning to coat both sides well. Drain off all excess egg then press firmly into bread crumb-cheese mixture to coat well on each side. Set aside. In two 12-inch skillets, evenly divide oil and butter and heat over medium-high heat, taking care not to burn butter. Place 1 medallion into each skillet of hot oil and pan-fry until golden brown on each side, 2–3 minutes. Remove and set aside to keep warm. Continue until all medallions are cooked. To serve, place 1 medallion in center of each 9-inch plate and top with juice of half lemon. Serve immediately along with a side of your favorite pasta.


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