Vitello alla Palermitana (Veal palermo style)

This is a classic Sicilian veal recipe, it's always a crowd pleaser. This recipe is so good that it could even convert a vegetarian.

Ingredients:

4 large veal scallopini (you can get these at your local butcher)
2 cups bread crumbs
Half cup grated parmigiano reggiano (parmesan cheese)
Quarter cup basil leaves
2 tablespoons fresh flat leaf parsley
1 large lemon cut into 4 wedges
Extra virgin olive oil (for sprinkling)
Salt and pepper to taste

Preheat the oven to 425 F
Place the breadcrumbs, parmesan, basil, and parsley into a food processor with some salt and pepper to taste but be careful with the salt because the parmesan is already a little salty. Mix by using the pulse option until the basil and parsley are incorporated into the breadcrumbs but still chunky. After your breadcrumb mixture is ready, take a baking tray, sprinkle a little bit of olive oil throughout the tray, place the 4 pieces of veal on the tray separate from each other. You do not need to season the meat since the breadcrumb mixture is already properly seasoned. Spread the breadcrumb mixture evenly over the top of each piece, sprinkle just a small amount of olive oil over the top of the breadcrumb covered meat. Place in the oven and bake for 10 minutes or until golden brown. Serve immediately onto a plate with the lemon wedge on the side for sprinkling. You can eat this by itself or with your favourite pasta or side dish. Since the meat is quite thin it cooks quite fast.

Serves 4