Veal Scaloppine with Egg and Parmesan
Ingredients
- 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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