Ingredients
16 oz. Veal Scallops
1 Fresh Egg
2 oz. Cream (18 %)
½ cup Dry Bread Crumbs
1 tsp. Dry Basil
½ tsp. Garlic Powder
½ tsp. Pepper
½ tsp. Salt
2 tbsp. Vegetable Oil
1 Medium Onion (sliced in thin strips)
4 oz. Mushrooms (Cremini or White – sliced)
1/2 Red Bell Pepper (seeded and chopped)
8 oz. Canned Tomatoes (diced)
2 tbsp. Fresh Garlic (minced)
3 Slices Monterey Jack (or Swiss)
Preparation
• Preheat the oven to 325 degrees
• Whisk together egg and cream in a medium sized bowl
• Mix together bread crumbs, basil, garlic powder, pepper and salt in a medium sized bowl
• Dip each scallop in the egg mixture and then in the bread crumb mixture to coat
• Heat the vegetable oil in a skillet until hot
• Add the breaded veal scallops to the oil until browned – remove and set aside
• Add another tbsp. of oil to the skillet if required
• Add the onions – stir until slightly browned and soft
• Add the garlic – stir for about 20 seconds
• Add the bell pepper strips and mushrooms - stir for about a minute until softened
• Add the tomatoes – stir in for about 3 minutes
• Add the veal scallops to a rectangular casserole dish
• Cover the veal with the tomato mixture
• Lay the slices of cheese across the top of the casserole’s contents
• Place the casserole dish in the oven for about 30 minutes
• Serve with mashed potatoes or noodles