Many of the most famous veal-scallop dishes are made with crumb-coated scallops
1 teaspoon water
1 teaspoon salt
1/2 teaspoon ground black pepper
1 stick (1/2 cup) unsalted butter
1 pound veal scaloppini (about 8 scallops), pounded evenly to 1/4 inch thickness
1 1/4 cups dry bread crumbs, spread out on a plate
1. In a shallow bowl lightly whisk the egg with the water, salt, and pepper.
2. In a large skillet melt half the butter over moderately high heat. When butter is hot, but not brown, dip 2 or 3 of the veal scallops into the egg, coating both sides well. Then, dip the scallops into the crumbs, one side at a time, pressing firmly down so that the crumbs adhere. Place the veal scallops in the hot pan and cook about 2 minutes on the first side, until well browned. Flip them and cook about 2 minutes on the other side. (They should have a golden brown, crunchy crust, but be juicy and tender inside.) Set aside and keep warm while you finish the others. Add more butter as the butter burns.
Many of the most famous veal-scallop dishes are made with crumb-coated scallops. Little is done to them. Sometimes, before coating and cooking, the veal scallops are soaked in milk for an hour to make them even more succulent. Usually, however, scallops are prepared very plainly. If you wish to bump up the flavor, you can marinate the scallops for an hour or so in oil, herbs, spices, and mustard. Serves 4