Recipe courtesy of David Rosengarten
Total:
30 min
Active:
15 min
Yield:
2 servings
Level:
None

Ingredients

Directions

Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate. Dip the pounded veal in the egg. Remove, letting the excess egg drip off. Place each scallop in the flour, and coat lightly. Remove the scallops from the flour, and hold them in a single layer.

Add 4 tablespoons of the butter to a saute pan large enough to hold the 6 scallops in a single layer. Melt the butter over medium-high heat. When it foams, add the veal. Saute, turning once, until the scallops are golden on the outside. Remove the scallops and hold in a single layer.

Spill the butter out of the saute pan, and return the pan to high heat. Add the white wine and reduce it to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved veal to the pan, turning them until they are coated with the sauce. Divide scallops among 2 plates, pour remaining sauce over them, serve immediately.

Suggested drink: Antinori Castello della Sala, Sauvignon, 1996

IDEAS YOU'LL LOVE

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Veal Milanese

Recipe courtesy of Giada De Laurentiis

Simple Blueberry Apple Pie

Recipe courtesy of Sunny Anderson

Shrimp Francese

Recipe courtesy of Food Network Kitchen

Chicken Francese

Recipe courtesy of Robert Irvine

Chicken Francese

Recipe courtesy of Sara Moulton

Chicken Francese

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking