Veal Scaloppine Milanese

Instructions

1. Flatten the veal scaloppine if necessary.
2. Season the flour with salt and pepper and sift it onto a sheet of waxed paper.
3. Lightly beat the eggs in a shallow dish.
4. Mix breadcrumbs and Parmesan together in a small bowl and spread on another sheet of waxed paper.
5. Lay each veal scaloppine in the seasoned flour to coat, then turn to coat the other side.
6. Use 2 forks to dip each veal in the beaten egg and coat it thoroughly.
7. Press each veal into the breadcrumb/cheese mixture, coating both sides evenly.
8. Chill in the refrigerator, uncovered, while sautéing peppers.
9. Finely chop the garlic.
10. Strip the oregano leaves from the stems, reserving 6 top sprigs for garnish.
11. Finely chop the oregano leaves.
12. Slice the peppers lengthwise into thin strips.
13. Heat the olive oil in a medium frying pan.
14. Add the garlic, bell pepper strips, salt, and pepper; cook, stirring occasionally, until softened, about 7 to 10 minutes.
15. Remove from heat; add the chopped oregano and taste for seasoning.
16. Keep warm while cooking the scaloppine.
17. Slice the lemon for garnish and set aside.
18. Heat half of the butter and 1 tablespoon of olive oil in a large frying pan.
19. Add 2 to 3 scaloppine to the pan and fry over medium-high heat until golden brown, about 1 to 2 minutes.
20. Turn the scaloppine with a two-pronged fork and continue cooking until browned outside and cooked through, about 1 to 2 minutes.
21. Transfer to a plate lined with paper towels and keep warm.
22. Add remaining butter and oil and fry remaining veal, adding more oil if necessary.
23. Transfer the scaloppine to individual plates and garnish with a lemon slice and a sprig of oregano. Spoon bell pepper strips alongside.