Prep Time: 15 minutes
Serves: 6

Entrées

Truffle Pesto

Wiener Schnitzel


lbs veal scalloppini
½ cup Bob’s Red Mill All-Purpose Flour
2 eggs
2 tbsp milk
¼ cup Denninger’s Truffle Pesto
½ tsp salt
¼ tsp pepper
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.