|½||cup||Bob’s Red Mill All-Purpose Flour|
|¼||cup||Denninger’s Truffle Pesto|
|¼||cup||Barber’s Cheddar Cheese, grated|
|1||cup||Denninger’s Dry Bread Crumbs|
|6||tbsp||Denninger’s Dry Bread Crumbs|
Place each scalloppini between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
In a medium bowl, stir together milk, eggs, pesto, salt and pepper.
Combine cheese and bread crumbs on a plate. Dip each scalloppini into the egg mixture, then press in the breadcrumb mixture. Place coated scalloppini on a plate and refrigerate for one hour or overnight.
Melt butter in a large skillet over medium heat. Cook the scalloppini until browned on each side, about 3 minutes per side. Serve immediately.