2 eggs
1 tbsp. water
1/2 cup all purpose flour
Pinch of salt and freshly ground black pepper
8 veal caloppine, about 2 lbs.
1/4 cup olive oil
1 tbsp. butter
2 tbsp. finely grated fresh ginger root
8 thin whole green onions
Freshly squeezed lemon juice
1 lemon, cut into wedges

Makes 8 Servings

Recipe from Chatelaine Cook Book
 

In a shallow dish, whisk the eggs and water together.  Measure the flour, salt and pepper into another shallow dish.  Set both dishes aside until ready to use.

Place some veal scaloppine between 2 sheets of waxed paper and pound unit very thin.  Repeat with remaining veal.  Dip 1 scaloppine in the egg mixture, then dip it in the flour mixture.  Shake off the excess flour.  If not evenly coated, dip the scaloppine in the egg mixture and then the flour mixture again.  Set the coated scaloppine aside on waxed paper until ready to cook.  Repeat with remaining scaloppine.

Heat half the oil in a large wide frying pan over med. high heat.  Add 2 to 3 pieces of scaloppine.  Do not overcrowd the pan.  Cook for about 1 min. per side.  Do not overcook.  Remove to a platter and cover to keep warm.  Repeat with remaining scaloppine. 

Meanwhile, in another large frying pan, melt the butter over med. low heat.  Add the ginger root and whole green onions and sauté for 3 to 5 min. or until the green onions are soft.  Arrange the ginger root and green onions over the veal on the platter.  Squeeze lemon juice over the veal and garnish with lemon wedges.  Serve immediately.