This is essentially the same preparation I used in my prior post “crispy skate wing” only with veal, instead of fish. I’ll take you through it step-by-step.
First, the process of making seasoned breadcrumbs . . . Seasoned crumbs are often an ingredient in my recipes, and I always recommend using Progresso if you don’t have homemade. Homemade seasoned crumbs, however, are much more refined and subtler than processed.
First you must have bread that is sufficiently dried out (beyond stale–absolutely devoid of moisture). I keep scraps of bread on a tray in the oven. I remove them when I’m baking something, then replace them when I’m done baking (but the oven is still hot). In this way, they dehydrate over time. I usually allow the bread to dry out for a couple of weeks to a month.
After the bread is dried out, I grind it in the food processor until it’s a sawdust-like powder (much like commercially dried crumbs) then add it to a bag I keep in the freezer.
When I want to make seasoned crumbs, I take some out and put them in a mixing bowl. I add chopped parsley (washed and allowed to dry in a kitchen towel for several days in the fridge before chopping), salt, pepper, grated cheese and nutmeg. It’s a worthwhile exercise (although I still occasionally resort to seasoned crumbs from my local gourmet market “Citarella”).
Homemade Seasoned Bread Crumbs
2 c dried breadcrumbs
1/4 c fresh chopped parsley
1/4 c grated parmiggiano
1/4 c grated pecorino romano
t tsp salt
1/2 tsp black pepper
1/8 tsp nutmeg
Combine all ingredients and freeze indefinitely.
4 thinly pounded veal scallops (from the leg)
1/2 c flour for dredging
1 1/2 c seasoned breadcrumbs
1/4 c olive oil for frying
Dredge each scallop first in flour, then shake off excess flour.
Next dip in egg and let the excess egg drip off.
Next press the scallop into the breadcrumbs and coat on both sides. Really press the crumbs into the scallops.
Set aside scallops and refrigerate on a sheet of foil until ready to saute (can be done an hour ahead).
At the last moment, preheat olive oil in a broad skillet on high until smoking. Slip in each of the scallops and cook for about 1 minute on each side until golden brown. Serve immediately or make in batches and keep warm in 275 degree oven.
Tonight, I’m serving mine alongside a spinach , radicchio and tomato salad dressed with lemon and olive oil.