Veal Cutlets with Milk (Italian Scaloppine al Latte)

Scaloppine al latte is a traditional Italian veal dish. Although it has many variations, the dish is usually prepared with a combination of veal scallops, flour, eggs, breadcrumbs, butter, milk, capers, and seasonings. The scallops are lightly lbsed, dusted with flour, dipped into beaten eggs, and then into breadcrumbs. The meat is cooked in butter on both sides, ideally in a large skillet. The milk is added to the skillet and the dish is simmered until the veal becomes tender. Once done, the scallops are arranged on a serving plate, then topped with a combination of hot cooking juices and chopped capers.

4 veal scallops
all-purpose flour, for dusting
1 egg
2 oz breadcrumbs (50 g)
1 oz butter (25 g)
18 oz milk (500 mL)
1 Tbsp. capers, drained rinsed and chopped
sea salt
black pepper, freshly ground

Lightly pound the veal escalopes with a meat mallet and dust with flour.

Beat the egg with a little salt and pepper in a shallow dish.

Spread out the breadcrumbs in another shallow dish.

Dip the veal escalopes first in the beaten egg, then in the breadcrumbs and shake off the excess.

Melt the butter in a frying pan, add the veal and cook for 3 minutes on each side.

Pour in the milk, cover the pan and simmer for about 20 minutes until the veal is tender.

Arrange the veal escalopes on a warm serving dish.

Stir the capers into the hot cooking juices and pour the mixture over the meat. Serves 4.