I followed the recipe as written. I agree with the other reviewers that dipping the veal in egg rather than milk would be better. My veal crust got a little soggy and didn't adhere well. That said, the dish tasted really good. We enjoyed it a lot. Made for Culinary Quest 2014.
Thoroughly enjoyed and if I had read the previous reviews I think I would have gone down the path of using the egg instead of the milk and adding basil and even maybe oregano (oregano grows wild in our garden all year round and we quite often have basil growing as well). When the veal was being defrosted (DH got it out of the freezer) and it wasn't until defrosted and ready to use I realized he pulled out just over a 1 kilo (2.2 lb) and cut up tomatoes ect to reflect this but once pounding out the meat thought know used halve the veal but 3 tomatoes (chopped - about 2 1/2 cups), 1 1/2 spring onion sliced - from the garden and they were large (1 cup), 4 cloves of garlic crushed/minced, 4 tablespoons wine (80ml), 1/2 cup thicken (doubled) cream [didn't have whipped]. Used only 1/2 cup of milk but about 1/2+ cup of flour and just grinded salt and pepper into it. The DH has suggested for next time (a good sign) to pulp 1 tomatoe and dice the other 2 and agrees about adding oregano and basil (fresh) just before you add the veal back into the sauce. Thank you Baby Kato.
I loved this dish! I did make a few changes (as usual). I used an egg to dredge after the flour and then I used plain bread crumbs, adding a few dried Italian style herbs. I did not make a large amount of the sauce because I was just cooking for one tonight. I also used a regular onion instead of green onion. Left the parmesan cheese off. Used cherry tomatoes and fresh basil out of the garden. The flavors were delicious and I completely enjoyed every bite!
This was delicious. I conducted a little experiment here. Usually, in dredging, dipping the object being dredged in beaten egg is called for and not beaten milk, so I did milk, as called for in the recipe to half my veal scallops and half in egg. The scallops dipped in egg did have a better adherence of flour and fried up nicer and crisper than the milk-dipped scallops. Just a little aside. The sauce was very good, with just enough cream to round off flavours and not overwhelm. Some sauteed mushrooms would be divine in this, also. Served over egg noodles.