This is one of the easiest and most convenient foods to have at a table. Despite offering a number of complicated and intricate dishes, I often find that it is the breaded scaloppini that is finished by the end of the meal. You can match this dish with rice, pasta or potatoes and veggies. This serves two.
Ingredients:
4 veal scaloppini pieces – cut thin and tenderized by pounding (your butcher will prepare them)
1 cup breadcrumbs – preferably not too fine and powdery
2 teaspoons cumin
2 eggs
¼ cup of milk
Salt and pepper to taste
Sunflower oil
Directions:
- Lightly beat eggs with milk in a deep dish.
- Mix breadcrumbs with cumin on a flat plate.
- Sprinkle salt and pepper on scaloppini pieces and dunk them into egg/milk mixture.
- Remove scaloppini from egg (with your hands – yes, eck) and place on the breadcrumb mixture.
- Flip the scaloppini so that it is totally covered in breadcrumbs and cumin.
- Move to another plate and apply the same steps to the rest of the scaloppini pieces.
- Once all four pieces are properly breaded, add extra breadcrumbs to the plate to encourage more breadcrumbs to stick to the scaloppini pieces.
- At this point you can cover the plate with the breaded scaloppini and place it in the fridge while you prepare whatever else you are eating with it – the rice, the pasta, ect.
- 20 minutes before you plan to eat, take out the scaloppini and heat the sunflower oil. Put enough sunflower oil in the pan to make 1cm layer of oil.
- Once oil is heated (you can test it by dropping a little bit of breadcrumb with egg into the oil and see if it starts frying), return to low heat, wait for a moment, and then put one piece (or two if they will fit) in the oil and fry on each side for 3-4 minutes.
- Prepare a plate with a couple paper towels so you can blot some of the oil from the scaloppini when it comes out of the oil.
- Serve and enjoy!
