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.
Nutrition & Diet Analysis (per serving)
827
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).