Veal Scaloppini


Veal Scaloppini
A mildly seasoned mushroom sauce tops the crisp-coated, tender veal chops in this recipe.


  • 3 cups Kellogg's Corn Flakes® cereal
  • or 1 1/2 cups Kellogg's® Corn Flake Crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg, slightly beaten
  • 2 tablespoons water
  • 4 veal rib chops
  • 1/2 clove garlic, finely chopped
  • 3 tablespoons olive oil
  • 2 cups sliced, fresh mushrooms
  • 1 cup beef broth


1. Stir together Kellogg's Corn Flakes® cereal, salt and pepper in shallow dish or pan. Set aside.

2. Combine egg and water in second shallow dish or pan. Dip chops in egg mixture. Coat evenly with cereal mixture. Set aside.

3. In 12-inch fry pan, cook garlic in one tablespoon of the oil over medium heat, stirring constantly until browned. Add chops and cook until golden brown on both sides, adding 1 tablespoon more oil, if necessary. Remove chops from pan.

4. In fry pan, cook mushrooms in remaining 1 tablespoon oil until lightly browned. Stir in broth. Bring to boil. Reduce heat to low. Add browned chops. Cover and cook over low heat about 45 minutes or until chops are tender. Serve hot with mushroom sauce spooned over top.