A simple dish, and considering the moral/finanacial implications of eating veal, pork is a nice substitute that won't harm your conscience or your wallet.

Ingredients
As many boneless pork chops (or pork loin chops) as you have guests (or 2 per guest if they are really small)
Egg
Flour
Breadcrumbs
Oil
white wine
Salt and pepper

Lay your pork chops between two sheets of thick plastic wrap and pound them flat (no more than 1/4 inch thickness, possibly thinner). Dip the pounded chops into the flour (add salt and pepper to the flour!), then eggs (beaten) and finally into the bread crumbs. Fry them in a little oil in a skillet until they are good and brown on each side (thoroughly cooked through). Remove from the pan and deglaze the pan with about 1/2 a cup of white wine, reduce to half and pour over the Scaloppine. Serve with garlic or root vegetable mashed potatoes and asparagus.


This is a simple dish that I prepared one night for a short-notice dinner guest. Worked marvelously. The fast cooking of the pork, combined with the sealed egg-breadcrumb layer keeps the meat moist. The simple sauce is a nice accent and is loaded with the flavor of wine and pork.

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