Julho 31, 2010 | Visitas: 9
1 Estrela2 Estrelas3 Estrelas4 Estrelas5 Estrelas (Sem votos)
Loading...
Veal Scaloppine
Autor: 
 

Preparacao
  1. veal scallops, about 5 ounces each 2 eggs, beaten 2 cups dry breadcrumbs 4 ounces butter or oil 6 ripe tomatoes, peeled, seeded, chopped 3 tablespoons fresh basil 2 tablespoons olive oil Dip each scallop into the beaten eggs, followed by the breadcrumbs to coat. Heat butter in a skillet. Fry each scallop until golden, then repeat on other side; this should take about 5 minutes. Drain on paper towels. In a bowl, combine the tomatoes with the basil and olive oil. To serve, place tomatoes on warm or room temperature breaded scallops.

 

© 2006-2017 Todos os direitos reservados. | Política de Privacidade | Contacto: maisreceitas@gmail.com