Scaloppine Al Martini - cooking recipe

Ingredients

3/4 lb veal scallopini
1 cup flour
1 cup parmesan cheese
1 cup dry breadcrumbs
2 eggs
3 tablespoons olive oil
2 tablespoons butter
1 cup white wine
1 cup chicken stock
1/2 cup lemon juice

Preparation

1. Lay out the flour, eggs, and bread crumb cheese mixture in three separate bowls. Season each with salt and pepper.
2. Dredge the veal (1/8\" thick) in flour, shake off excess. Then Eggs (beaten). Then cheese / bread crumb mixture.
3. Place on a plate, cover, and refrigerate for 10-15 minutes.
4. Mix wine & chicken broth in a pan and reduce by half (10-15 mins).
5. Heat Olive oil over med high heat.
6. When hot, saute the veal cutlets for 2 mins per side. Maybe even 1 min per side if they are super thin.
7. Remove veal from pan. Deglaze with reduced chicken broth/wine mixture.
8. After 2 mins add butter. When melted turn off heat and return veal to pan. Serve immediately.
If using chicken instead of veal I would add 1/4 cup of capers and a 1/4 cup of parsly here. And serve immediately.