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Veal Scaloppini Salsa Rosa 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.
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Veal Scaloppini Salsa Rosa

Veal Scaloppini Salsa Rosa

Rate this recipe
5 Votes
4
servings
0:10
Preparation
0:06
COOKING
0:16
TOTAL TIME

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Ingredients

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  • sauce:

  • 3/4 cup
    (190 mL)
    mild salsa
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  • 1/4 cup
    (60 mL)
    sour cream
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  • 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
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  • 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
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  • 2
    beaten eggs
  • 1 Tbsp.
    (15 mL)
    olive oil
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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.

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