Scaloppine Al Martini

• 3/4 lb veal scallopini
• 1 cup flour
• 1 cup parmesan cheese
• 1 cup dry breadcrumbs
• 2 eggs
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 cup white wine
• 1 cup chicken stock
• 1/2 cup lemon juice

1. 1. Lay out the flour, eggs, and bread crumb cheese mixture in three separate bowls. Season each with salt and pepper.
2. 2. Dredge the veal (1/8" thick) in flour, shake off excess. Then Eggs (beaten). Then cheese / bread crumb mixture.
3. 3. Place on a plate, cover, and refrigerate for 10-15 minutes.
4. 4. Mix wine & chicken broth in a pan and reduce by half (10-15 mins).
5. 5. Heat Olive oil over med high heat.
6. 6. When hot, saute the veal cutlets for 2 mins per side. Maybe even 1 min per side if they are super thin.
7. 7. Remove veal from pan. Deglaze with reduced chicken broth/wine mixture.
8. 8. After 2 mins add butter. When melted turn off heat and return veal to pan. Serve immediately.
9. 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.

veal scallopini, flour, parmesan cheese, breadcrumbs, eggs, olive oil, butter, white wine, chicken stock, lemon juice

Taken from www.food.com/recipe/scaloppine-al-martini-406982 (may not work)