Breaded Prosciutto & Smoked Almond Veal Cutlets
Ingredients:
- 1 pound veal scaloppini, pounded very thin
- 1 container Prosciutto & Smoked Almond Pesto
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1/3 cup all-purpose flour
- 3 extra-large eggs, lightly beaten
- 1 cup fine dry white bread crumbs
- 3 tbls. butter
- 3 tbls. peanut or other vegetable oil
Directions:
Preheat oven to 275 degrees. Take veal cutlets, pound until thin, and sprinkle both sides of each piece with salt and pepper and let stand at room temperature 10 to 15 minutes. Place flour on a piece of waxed paper; put eggs in pie plate, and crumbs in another pie plate. Line up on counter near stove. Flour both sides of cutlets, dip in eggs, then in crumbs, & then coat both sides in Pesto. Heat clarified butter and oil in heavy 12-inch skillet over moderately high heat about 2 minutes, or until a cube of bread sizzles in it. Brown half the breaded scallops quickly, about 3 minutes to a side. Remove to a shallow pan lined with paper toweling and set, uncovered, in the oven. Serve cutlets on serving plate a top of an arugula salad, which has been dressed with lemon and olive oil.
