Ingredients
1 10oz Jar DeLallo Artichoke Bruschetta Topping
4 large eggs
1 1/2 cups all-purpose flour
2 cups DeLallo Plain Bread Crumbs
2 lb thinly sliced veal scaloppini
kosher salt and freshly ground black pepper
2 cups DeLallo Extra Light Olive Oil
1 lemon, cut into wedges
Preparation
Preheat oven to 175 degrees.
In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Place the bread crumbs in a third shallow dish. Have ready one large plate to put the breaded veal.
Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
In a large skillet with high sides, heat the oil to 375 degrees. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
Heat the Artichoke topping in a small saucepan or microwave, just until warmed through.
Plate each veal cutlet and spoon DeLallo Artichoke Brushetta on top.
Serve with lemon wedges.
