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Home -> Main Dishes -> Beef
Ingredients (view qty in metric system instead) 1 3/4 soft fresh breadcrumbs 1/4 cup chopped fresh parsley 1/2 cup husked, toasted, chopped hazelnuts 3/4 tsp. dried thyme 1 1/2 tsp. honey 3 tbsp. olive oil 3 tbsp. butter 12 veal scallops, about 16 ounces total Directions Toss together breadcrumbs, parsley, hazelnuts and thyme in a shallow baking dish. Stir together honey and oil in a small bowl. Add to breadcrumb mixture and toss gently to coat. Heat 4 tbsp. Melt butter in a large skillet over high heat. Meanwhile, working 1 piece at a time, dredge veal in breadcrumb mixture, pressing gently to adhere. Add veal to skillet and saute quickly on both sides until coating is crisped and browned. Serve immediately. Serves 4. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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