Pan Fried Parmigiano-Reggiano-Coated Scallopine
Scaloppine Impanate al Parmigiano Reggiano

serves: 4 servings

4 portions, veal, chicken, tureky, or pork scallopine
freshly ground pepper
2 eggs
2 tablespoons milk
1½ cups fine, dry breadcrumbs
1 cup Parmigiano-Reggiano, freshly grated
2 tablespoons fresh Italian parsley, chopped
all-purpose flour
¼ cup extra-virgin olive oil
4 tablespoons unsalted butter
Lemon wedges


Preheat the oven to 250 degrees F. Season the scallopine with salt and pepper. Whisk the eggs and milk together in a wide bowl. Mix the breadcrumbs, grated Parmigiano-Reggiano and parsley together on a plate or sheet of wax paper. Spread the flour out on a separate plate or sheet of wax paper. Dredge the scallopine in flour and tap off excess. Dip the floured scallopine into the egg mixture, turning well to coat both sides evenly. Let excess egg drip back into the bowl, then lay the scallopine in the pan of breadcrumbs. Turn to coat both sides well with breadcrumbs, pressing with your hands until the breadcrumbs adhere well to the scallopine.

Heat the olive oil and butter in a wide, heavy skillet until the butter foams then subsides. Lay as many breaded scallopine into the pan as will fit without touching. Fry until the underside is golden, about 4 minutes. Flip the scallopine and fry until the second side is golden, about 3 minutes. As the scallopine fry, adjust the heat so they brown gently and slowly and the bits of coating that fall into the oil don't burn. There should be a steady bubbling around the scallopine, not a crackling and hissing. Transfer the scallopine to a paper towel-lined baking sheet and keep warm in the oven. Remove as many browned bits from the pan with a slotted spoon as you can and fry the remaining scallopine. Serve the scallopine immediately, garnished with wedges of lemon.