Procedure:
Pound out the Veal Scaloppini placed between 2 layers of plastic wrap to get veal very thin. Once veal is pounded out, dip in egg wash and coat with seasoned bread crumbs.
Place in medium sauté pan with butter until golden brown on both sides. Veal will cook quickly! Once done, place on a paper towel to absorb any excess butter. Serve hot with sautéed mushrooms and Beer Onion Gravy.
Beer Onion Gravy:
Caramelized Onions (sautéed onions in pan)
Veal Stock
Shiner Bock Beer – 1 bottle
Roux
Mix all ingredients in sauce pan and allow to heat. Serve hot over veal scaloppini and sautéed mushrooms.
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