Scaloppine Al Martini

Recipe by Chef #1245668
READY IN: 30mins
YIELD: 6 cutlets




  • 1. Lay out the flour, eggs, and bread crumb cheese mixture in three separate bowls. Season each with salt and pepper.
  • 2. Dredge the veal (1/8" thick) in flour, shake off excess. Then Eggs (beaten). Then cheese / bread crumb mixture.
  • 3. Place on a plate, cover, and refrigerate for 10-15 minutes.
  • 4. Mix wine & chicken broth in a pan and reduce by half (10-15 mins).
  • 5. Heat Olive oil over med high heat.
  • 6. When hot, saute the veal cutlets for 2 mins per side. Maybe even 1 min per side if they are super thin.
  • 7. Remove veal from pan. Deglaze with reduced chicken broth/wine mixture.
  • 8. After 2 mins add butter. When melted turn off heat and return veal to pan. Serve immediately.
  • If using chicken instead of veal I would add 1/4 cup of capers and a 1/4 cup of parsly here. And serve immediately.