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Veal Scaloppine with Egg and Parmesan

Veal Scaloppine with Egg and Parmesan Recipe

  • 2 eggs
  • 4 canned anchovies, finely chopped
  • 1¾ cups freshly grated Parmesan cheese
  • ½ handful of chopped fresh flat-leaf parsley
  • Pepper
  • 1 cup arugula
  • ¼ cup olive oil
  • ¼ cup vegetable oil
  • 4 veal scaloppine, about 4 oz each
  • All-purpose flour
  • 4 Tbs (½ stick) butter
  • 2 tsp white-wine vinegar
  • 1 lemon, quartered
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 567kcal (28%)
Total Fat 46g (70%)
Saturated Fat 14g (71%)
Cholesterol 239mg (80%)
Total Carbohydrate 7g
Dietary Fiber 2g
Sugars 0g
Protein 34g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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