I was very disappointed but good thing the wine, bread and olive oil were all wonderful!
So for dinner Sunday night we had a "real" Veal Milanese and an endive salad!
For 4 people
4 slices of Veal Scaloppine
1/2 cup flour
1 cup breadcrumb
1/2 cup shredded parmesan cheese
2 tablespoon butter
1 tablespoon olive oil
Salt and pepper
2 lemons cut in half
Place a scaloppine in a ziplock bag.
Pound scaloppine - careful not to over pound.
Beat the eggs with salt and pepper - place on a plate
Place flour on a plate.
Mix bread crumbs with parmesan cheese - place on a plate.
Dip scaloppine on both sides in flour, then egg, then in bread crumb
Again, dip in egg and finally in bread crumb
Refrigerate for 15 minutes - this will ensure the bread crumbs adhere to the scaloppine.
Heat butter and olive oil in a skillet.
Cook scaloppine until browned on each side - about 3 minutes per side.