Medallions Of Veal

Ingredients

Instructions

2 lbs. veal, sliced
salt and pepper
3 egg whites
2 1/2 c. stale breadcrumbs
1 c. sliced almonds, lightly toasted
3 tbls. lemon rind
1/2 c. minced parsley
1/4 tsp. ground thyme
1/4 tsp. basil leaves
1/4 tsp. ground sage
1/2 c. unsalted butter
1/4 c. olive oil

Flatten veal between sheets of waxed paper—use very little pressure. Sprinkle them with salt and pepper and refrigerate. In a shallow bowl, beat 3 egg whites lightly. Mix bread crumbs, almonds, lemon rind, and spices. Dip the veal into the egg white and then into the crumb and almond mixture, pressing the mixture onto the meat. Chill the breaded veal on baking sheet for at least 30 minutes. In a heavy skillet, heat butter and olive oil over medium heat. Saute the veal for about 1 minute on each side until golden. Transfer to flat baking dish, cool, cover and refrigerate. This can be done early in the day. Heat oven to 375. Heat the medallions through (12-15 minutes). 8 servings.