1/2 cup all-purpose flour
1/2 tsp of salt
1/4 tsp of black pepper
2 eggs, well beaten
3/4 cup dried seasoned bread crumbs (you can buy in store already seasoned)
4 slices veal scallopini (about 4 oz each) (OR Venison sliced 1/4 inch (ish) to make is less tough)
2 tbsp butter
1 tbsp olive oil
1 cup of brown ale
2 tbsp capers, drained
4 lemon wedges
1. Combine flour, salt and pepper in shallow dish; mix well. Place eggs and bread crumbs in 2 shallow dishes. Pat veal scallopini dry. Coat each slice in flour mixture, dip into eggs and then into bread crumbs.
2. Heat butter and oil in large skillet over medium-high heat. Add veal and cook 3 to 4 minutes, turning once, until on longer pink. Remove from pan and keep warm.
3. Add ale to pan and bring to a boil, scraping up browned bits in bottom of pan. Cook until mixture is slightly thickened; add capers. Spoon sauce over veal to serve.
Garnish with lemon wedges.
Side dishes: Sliced buttered potatoes, Sauerkraut, Spaetzle (German Egg Noodles) and dark rye bread.
“You can always tell a German...But you can’t tell him much”.
