Veal in the Style of Trieste, with Red Cabbage: Scaloppine alla Triestina e Cavolo Rosso alla
Ingredients
- 4 (5 to 6-ounce) slices veal loin
- Salt and pepper
- 2 tablespoons flour
- 1 whole egg, beaten, plus 1 egg, hard boiled and chopped
- 2 tablespoons bread crumbs
- 3 tablespoons extra-virgin olive oil
- 4 large green olives, pitted
- 1 tablespoon capers
- 1/2 cup white wine
- 2 tablespoons butter
- 4 lemon slices
- 4 salt-packed anchovy fillets, rinsed and drained
- Red Cabbage, recipe follows
Description
Food Network
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter