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.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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