“I found this recipe in the Houston Chronicle about 20 years ago, and it looked so good, made it that night.”

Ingredients Nutrition

  • Veal Scallops
  • 6 (3 ounce) veal scallops, preferably from inside round
  • 6 ounces sainte andre cheese
  • 12 large fresh basil leaves
  • flour, seasoned with
  • salt & freshly ground black pepper, for dredging
  • 2 eggs, beaten with
  • 2 tablespoons water
  • 2 cups fresh breadcrumbs, made from crustless stale french sourdough bread
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • Sauce
  • 2 shallots, peeled and finely chopped
  • 4 medium ripe tomatoes, peeled,seeded,and cut in 1/2 inch dice
  • 23 cup chopped fresh basil leaf, gently chopped so they do not blacken
  • 12 cup veal stock or 12 cup chicken stock
  • 12 cup dry white wine
  • salt & freshly ground black pepper


  1. Pound veal thin, using a smooth surfaced pounder, to break down muscle tissue and prevent shrinkage during cooking.
  2. Cut cheese into 1 oz slices, and trim away the rind.
  3. Chill or almost freeze cheese to slow down the melting process during cooking.
  4. Place cheese and two large basil leaves on one half of each scallop.
  5. Fold the meat over, and seal the edges by pressing together gently.
  6. Dip each scallop into seasoned flour, then into egg mixture, and then into the breadcrumbs.
  7. Heat olive oil in a large skillet over moderate heat until oil ripples.
  8. Add butter, cut in small pieces, swirling pan until butter melts.
  9. Place the coated meat in the pan, and cook, turning once, until golden brown on both sides, about 4-5 minutes in all.
  10. Shake pan occasionally to prevent sticking.
  11. Remove veal to a heated platter, cover, and set aside while preparing sauce.
  12. Saute shallots in the same pan in which the veal was cooked.
  13. Add the tomatoes to the pan, and cook over high heat until they render their juices.
  14. Add the veal or chicken stock and the white wine, and boil rapidly for 3-4 minutes to reduce.
  15. Season to taste with salt and black pepper, and at the very last moment, stir in the fresh chopped basil.
  16. Pour the sauce onto a heated serving platter.
  17. Arrange the Veal Saint Andre on top, and serve immediately.

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