Name: Crumbed veal scaloppine with caponata
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 6
Ingredients: 12 veal scaloppine (about 120gm each); 200 ml milk; 3 eggs, lightly beaten; For dusting: seasoned plain flour; 250 gm fine fresh breadcrumbs from ciabatta; 120 ml olive oil; 120 gm butter, coarsely chopped; To serve: lemon wedges; Caponata; 60 ml (¼ cup) extra-virgin olive oil; 2 yellow capsicum, cut into 1cm dice; 2 zucchini, cut into 1cm dice; 1 Spanish onion, cut into 1cm dice; 1 garlic clove, finely chopped; 1 eggplant, cut into 1cm dice; 4 small vine-ripened tomatoes (about 400gm), cut into wedges; 2 tbsp tomato passata; 60 ml (¼ cup) red wine vinegar; 2 tbsp coarsely chopped flat-leaf parsley; 1 tsp finely chopped marjoram

Crumbed veal scaloppine with caponata

Australian Gourmet Traveller recipe for crumbed veal scaloppine with caponata.

Serves 6

Prep

45M

Cook

25M

Total

1H 10M

“I would love the recipe for the veal scaloppine from Melbourne’s Lupino.”

Gina Calpis, Melbourne, Vic

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

12 veal scaloppine (about 120gm each)

200 ml milk

3 eggs, lightly beaten

For dusting: seasoned plain flour

250 gm fine fresh breadcrumbs from ciabatta

120 ml olive oil

120 gm butter, coarsely chopped

To serve: lemon wedges

Caponata

60 ml (¼ cup) extra-virgin olive oil

2 yellow capsicum, cut into 1cm dice

2 zucchini, cut into 1cm dice

1 Spanish onion, cut into 1cm dice

1 garlic clove, finely chopped

1 eggplant, cut into 1cm dice

4 small vine-ripened tomatoes (about 400gm), cut into wedges

2 tbsp tomato passata

60 ml (¼ cup) red wine vinegar

2 tbsp coarsely chopped flat-leaf parsley

1 tsp finely chopped marjoram

Method

Main

1.Pound scaloppine with a meat mallet between two pieces of baking paper to 5mm thick. Whisk milk and eggs in a large bowl. Dip scaloppine first in seasoned flour, then egg mixture, then breadcrumbs, shaking off excess in between, then place on trays lined with baking paper and refrigerate until required.

2.For caponata, heat half the olive oil in a frying pan over medium-high heat. Add capsicum, zucchini, onion and garlic, stir occasionally until golden (4-5 minutes), transfer to a bowl, set aside. Add remaining oil to pan, add eggplant and stir occasionally until golden (4-5 minutes). Drain on absorbent paper, combine with zucchini mixture and remaining ingredients, season to taste and set aside.

3.Heat a quarter of the oil and a quarter of the butter in a large frying pan over medium-high heat. Add a quarter of the scaloppine and cook, turning once, until golden and cooked through (4-5 minutes). Wipe out pan and repeat with remaining, oil, butter and scaloppine. Season to taste and serve hot with caponata and lemon wedges.

This recipe is from the April 2012 issue of .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Geraldine Muñoz