Breaded Veal Panne - cooking recipe

Ingredients

1 lb. veal scallops
about 1 1/2 c. dry bread crumbs
2 tsp. salt
2 tsp. freshly ground pepper
2 Tbsp. unsalted butter or margarine
1/3 c. oil
about 1 1/2 c. flour
1 egg, beaten with 1 c. milk
1/2 c. dry white wine
6 Tbsp. unsalted butter or margarine
minced parsley (preferably flat-leaf)

Preparation

Trim veal scallops to remove any tendons from edges.
Using a flat veal pounder or meat mallet, pound veal until very thin and almost doubled in size.
Pat dry with paper towels; set aside.
In a medium bowl, combine bread crumbs, salt and pepper; set aside.