Breaded Veal Panne
Tender veal scallops coated in seasoned bread crumbs, lightly fried and served with a buttery white wine sauce, making a delicate and flavorful dish perfect for special occasions.
Ingredients
Instructions
- Trim veal scallops to remove any tendons from the edges.
- Using a flat veal pounder or meat mallet, pound veal until very thin and almost doubled in size.
- Pat the veal dry with paper towels and set aside.
- In a medium bowl, combine bread crumbs, salt, and pepper; set aside.
- Set up a breading station with flour, beaten egg mixed with milk, and bread crumbs.
- Dredge each veal scallop in flour, then dip in the egg mixture, and coat with bread crumbs.
- Heat oil and 2 Tbsp. butter in a large skillet over medium heat.
- Cook the breaded veal scallops until golden brown on both sides, about 3-4 minutes per side.
- Remove veal from skillet and keep warm.
- In the same skillet, add dry white wine and 6 Tbsp. butter, stirring to deglaze the pan and make a sauce.
- Simmer the sauce for a few minutes until slightly reduced.
- Serve the veal scallops with the white wine sauce spooned over the top.
Tips & Substitutions
To ensure even cooking, pound the veal scallops to a uniform thickness. If you prefer a lighter option, substitute whole wheat bread crumbs for the regular ones. For a gluten-free version, use almond flour instead of regular flour and gluten-free bread crumbs. You can also add Italian herbs to the breading mixture for extra flavor.
Serving Suggestions
Serve the breaded veal scallops over a bed of creamy mashed potatoes or alongside a fresh green salad for a balanced meal. They pair beautifully with Shrimp Creole - Low-Fat for a delightful surf-and-turf experience. Garnish with fresh parsley and lemon wedges for added brightness.
Storage & Reheating
Store any leftover breaded veal scallops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid microwaving as it can make the breading soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Breaded Veal Panne contains roughly 1630 calories, with 5g protein, 13g carbohydrates, and 174g fat. It is an excellent source of iron (40% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1807mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of veal for this recipe?
Yes, you can substitute chicken breast for veal. Make sure to adjust the cooking time as chicken may take slightly longer to cook through, depending on the thickness of the pieces.
What can I serve with breaded veal panne?
Breaded veal panne pairs well with a variety of sides such as roasted vegetables, pasta, or a light salad. Consider serving it with a side of risotto or garlic bread for a hearty meal.
Can I prepare the veal scallops in advance?
You can prepare the veal scallops by breading them in advance and refrigerating them for a few hours before cooking. This allows the breading to adhere better. However, it's best to cook them just before serving for optimal texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).