Veal Scaloppine
Ingredients
- 750 ml or 33 ml Kellogg's Corn Flakes* cereal
- 1 ml or 1/41/4 ml Salt
- 1 ml or 1/41/4 ml Pepper
- 1 Egg slightly beaten
- 30 ml or 22 ml Water
- 4 Veal rib about 2 cm (3/4") thick
- 1/2 Clove garlic finely chopped
- 45 ml or 33 ml Olive oil
- 500 ml or 22 ml Sliced fresh mushrooms
- 250 ml or 11 ml Beef bouillon
Directions
1. In shallow dish or pan, combine crushed cereal, salt and pepper. Set aside.
2. In second shallow dish or pan, combine egg and water. Dip chops into egg mixture. Coat with cereal mixture. Set aside.
3. In large nonstick skillet over medium heat, cook garlic in 15 ml (1 tbsp) of the oil until lightly browned. Add chops and cook until golden brown on both sides, adding 15 ml (1 tbsp) more oil if necessary. Remove chops from pan.
4. In skillet, cook mushrooms in remaining oil until lightly browned. Stir in bouillion. Bring to boil. Reduce heat to low. Add browned chops. Cover and cook over low heat about 45 minutes or until chops are tender. Serve topped with mushroom sauce.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
