Thinly sliced scaloppine is quick and easy to prepare on busy weeknights. Serve with fusilli pasta. Leftovers make great sandwiches the next day.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2007
- 3 tablespoons all-purpose flour
- 1 egg
- 2 tablespoons milk
- 2 tablespoons 10% cream
- 2/3 cups dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian herb seasoning
- 10 oz turkey veal or pork scaloppine
- 1/4 cup extra-virgin olive oil
- 2 1/2 cups fusilli pasta
- 1 1/2 cup hot Marinara Sauce Recipe
MethodPlace flour in shallow dish. In second shallow dish, whisk egg with milk. In third shallow dish, combine bread crumbs, cheese and Italian seasoning.
Dip scaloppine into flour, turning to coat; shake off excess. Dip into egg mixture, letting excess drip back into dish. Press into bread crumb mixture, turning to coat.
In large nonstick skillet, heat half of the oil over medium-high heat; fry scaloppine, in batches, turning once and adding remaining oil as necessary, until golden and no longer pink inside, 3 to 5 minutes.
Meanwhile, in pot of boiling salted water, cook pasta until tender but firm, about 8 minutes; drain. Serve with scaloppine and hot marinara sauce.
Nutritional facts Per serving: about
- Sodium 665 mg
- Protein 30 g
- Calories 566.0
- Total fat 23 g
- Cholesterol 89 mg
- Saturated fat 5 g
- Total carbohydrate 59 g
- Iron 42.0
- Folate 64.0
- Calcium 19.0
- Vitamin A 6.0
- Vitamin C 47.0