Veal Scaloppine Milanese - cooking recipe

Ingredients

6 veal scaloppine (about 3/4 lb.)
1/4 c. flour
salt and pepper
2 eggs
1/2 c. dry breadcrumbs
1/2 c. freshly grated Parmesan
1 lemon (for garnish)
2 Tbsp. butter
2 Tbsp. olive oil
1 garlic clove
7 to 10 sprigs fresh oregano
1 small green bell pepper
1 small red bell pepper
2 Tbsp. olive oil

Preparation

If necessary, flatten the veal.
Season the flour with salt and pepper and sift it onto a sheet of waxed paper.
Lightly beat the eggs in a shallow dish.
Mix breadcrumbs and Parmesan together in small bowl and spread on another sheet of waxed paper.
Lay each veal scaloppine in the seasoned flour to coat, then turn to coat other side.
Use 2 forks to dip each veal in the beaten egg and coat it thoroughly.
Press each veal into the breadcrumb/cheese mixture, coating both sides evenly.
Chill in refrigerator, uncovered, while sauteing peppers.
Finely chop the garlic.
Strip the oregano leaves from the stems, reserving 6 of the top sprigs for garnish.
Finely chop the leaves.
Slice the peppers lengthwise into thin strips.
Heat the oil in a medium frying pan.
Add the garlic, bell pepper strips, salt and pepper and cook, stirring occasionally, until softened, 7 to 10 minutes.
Remove from heat; add the chopped oregano and taste for seasoning.
Keep warm while cooking the scaloppine.
Slice the lemon for garnish and set aside. Heat half of the butter and 1 tablespoon olive oil in a large frying pan.
Add 2 to 3 scaloppine to the pan and fry over medium-high heat until golden brown, 1 to 2 minutes.
Turn the scaloppine with the 2-pronged fork and continue cooking until brown on the outside and no longer pink in the center, about 1 to 2 minutes.
Transfer to a plate lined with paper towels and keep warm.
Add remaining butter and oil and fry remaining veal, adding more oil, if necessary.
Transfer the scaloppine to individual plates and garnish with a lemon slice and a sprig of oregano. Spoon bell pepper strips alongside.