Sauteed Veal Scallops Recipe

• 1 c. flour
• 1 c. lowfat milk
• 2 Large eggs
• 1 c. dry bread crumbs
• 3/4 c. freshly grated Parmesan cheese
• 1 1/4 lbs. (1/8 to 1/4 inch) thick veal scallops, pounded flat
• Salt & pepper
• Corn oil

1. Place flour on large plate.
2. Mix lowfat milk and Large eggs in bowl.
3. Combine bread crumbs and cheese on another plate.
4. Pat veal dry and sprinkle with salt and pepper.
5. Dredge veal in flour, shaking off excess.
6. Dip in lowfat milk, then bread crumbs, coating well.
7. Let stand at room temperature 15 min.
8. Preheat oven to lowest setting.
9. Lightly coat bottom of heavy large skillet with oil.
10. Heat over medium-high heat.
11. Add in veal in batches and cook till golden, about 2 min per side.

flour, milk, eggs, bread crumbs, freshly grated parmesan cheese, veal scallops, salt, oil

Taken from cookeatshare.com/recipes/sauteed-veal-scallops-53369 (may not work)