Time: 55 minutes
Makes:4 servings

Ingredients

8 ounces ground(semifine)walnuts
(about 2 cups)
2 large eggs
1 tablespoon Dijon mustard
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 large veal scallops(about 12
ounces)pounded 1/8 inch thick
2 tablespoons butter
2 tablespoons olive oil
thin slices lemon

Instructions

1. Place walnuts in wide bowl. Lightly beat eggs and mustard together in second wide bowl. Mix flour, salt, and pepper in third bowl. Coat veal with flour, dip in egg, then coat with walnuts, pressing nuts gently onto veal so that they stick. Refrigerate on platter 30 minutes.
2. Heat 1 tablespoon butter and 1 tablespoon oil in 10-inch skillet over medium heat. Add 2 pieces veal and saute, carefully turning once, until coating is crisp and meat is cooked through, about 4 minutes. Keep warm in 250 degree oven. Repeat with remaining butter, oil, and veal. Serve at once with lemon.

wine recommened:

Alsatian riesling