“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
Caponata
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