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Veal Scaloppini Salsa Rosa
2013-08-06
https://www.metro.ca/userfiles/image/recipes/escalopes-veau-sauce-rosee-2978.jpg
PT10M
PT06M
PT16M
In a blender or food processor, purée salsa and sour cream. Refrigerate.In a bowl, mix breadcrumbs, cheeses, chives, parsley, salt and pepper together.Transfer mixture to a plate; set aside.Dredge scaloppini in flour, dip in eggs and roll in breadcrumb mixtures. Shake off excess.In a skillet, heat oil and cook scaloppini 2-3 min. per side.
4
Metro
4
5
5
2
Veal Scaloppini Salsa Rosa
4
servings
0:10
Preparation
0:06
COOKING
0:16
TOTAL TIME
Ingredients
-
3/4 cup
(190 mL)mild salsa
-
1/4 cup
(60 mL)sour cream
-
1/2 cups
(125 mL)breadcrumbs
-
1/4 cup
(60 mL)finely grated fresh parmesan
-
1/4 cup
(60 g)finely grated fresh Gruyère
-
2 Tbsp.
(30 mL)chopped fresh chives
-
2 Tbsp.
(30 mL)chopped parsley
-
salt and fresh ground black pepper to taste
-
8 x 2 oz
(8 x 60 g)veal scaloppini
-
1/2 cup
(125 mL)all-purpose flour
-
2
beaten eggs
-
1 Tbsp.
(15 mL)olive oil
Preparation
In a blender or food processor, purée salsa and sour cream. Refrigerate.
In a bowl, mix breadcrumbs, cheeses, chives, parsley, salt and pepper together.
Transfer mixture to a plate; set aside.
Dredge scaloppini in flour, dip in eggs and roll in breadcrumb mixtures. Shake off excess.
In a skillet, heat oil and cook scaloppini 2-3 min. per side.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
