Scaloppine al latte

01 / ABOUT THE DISH

About the dish

Scaloppine al latte is a traditional veal dish. Although it has many variations, the dish is usually prepared with a combination of veal scallops, flour, eggs, breadcrumbs, butter, milk, capers, and seasonings. The scallops are lightly pounded, dusted with flour, dipped into beaten eggs, and then into breadcrumbs. The meat is cooked in butter on both sides, ideally in a large skillet. The milk is added to the skillet and the dish is simmered until the veal becomes tender. Once done, the scallops are arranged on a serving plate, then topped with a combination of hot cooking juices and chopped capers.