Milk veal escalopes

Preparation:

Preparation: Lightly beat the escalopes, flour them, dip them in the beaten egg with a little salt and pepper, then in the breadcrumbs and shake off the excess. Heat the butter in a saucepan, place the meat on it, cook it for 3 minutes on both sides. Pour in about half a liter of milk, cover the pan and finish cooking for about 20 minutes. Arrange the scallops on a warm serving plate. Mix a spoonful of desalted and minced capers with the sauce left in the cooking container and pour the mixture over the meat. Serve immediately hot. Accompanying wines: Alto Adige Meranese DOC, Colli Piacentini Gutturnio DOC, Melissa Rosso DOC.