Milanese Scallops
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Instructions
Prepare veal's scallops: cover with film paper and flatten.
In 3 dishes separate put flour, dry breadcrumbs and egg mix with pinch salt and pepper.
Each scallop first put in flour on both sides, then in preparation of egg, then in dried breadcrumbs. Reserve in dish and put in fridge for 15 minutes.
Cut tomatoes in dices, take way pips. Reserve in separate bowl, add dry basil, balsamic vinegar, olive oil, salt, pepper. Mix and let on the side.
In warm pan add vegetable oil, cook scallops 5 minutes on each side.
Serve with tomato preparation and enjoy warm!
