Ingredients

makes 4 servings

　　4 portions Veal, Chicken, Turkey, or Pork Scallopine (page 248)

　　Salt

　　Freshly ground black pepper

　　2 large eggs

　　2 tablespoons milk

　　1 1/2 cups fine, dry bread crumbs

　　1 cup freshly grated Parmigiano-Reggiano cheese

　　2 tablespoons chopped fresh Italian parsley

　　All-purpose flour 1/4 cup extra-virgin olive oil

　　4 tablespoons unsalted butter

　　Lemon wedges

　　

Step 1

Preheat the oven to 250° F. Season the scallopine with salt and pepper. Whisk the eggs and milk together in a wide bowl. Mix the bread crumbs, grated Parmigiano-Reggiano, and parsley together on a plate or sheet of wax paper. Spread the flour out on a separate plate or sheet of wax paper. Dredge the scallopine in flour and tap off excess. Dip the floured scallopine into the egg mixture, turning well to coat both sides evenly. Let excess egg drip back into the bowl, then lay the scallopine in the pan of bread crumbs. Turn to coat both sides well with bread crumbs, pressing with your hands until the bread crumbs adhere well to the scallopine.

　　

Step 2

Heat the olive oil and butter in a wide, heavy skillet until the butter foams, then subsides. Lay as many breaded scallopine into the pan as will fit without touching. Fry until the underside is golden, about 4 minutes. Flip the scallopine and fry until the second side is golden, about 3 minutes. As the scallopine fry, adjust the heat so they brown gently and slowly and the bits of coating that fall into the oil don’t burn. There should be a steady bubbling around the scallopine, not a crackling and hissing. Transfer the scallopine to a paper-towel-lined baking sheet and keep warm in the oven. Remove as many browned bits from the pan with a slotted spoon as you can, and fry the remaining scallopine. Serve the scallopine immediately, garnished with wedges of lemon.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.