Hi everyone...I love reading the discussions on Chowhound and have gotten lots of great tips over the years but this is my first post! I hope someone knows the answer to this question. I'm hosting a dinner party and will be serving Veal Scallopini. Of course this will need to be sauteed right before serving so I am trying to cut down my time in the kitchen between first and main courses. Can I pre-dredge my scallopinis in the flour and have them ready and waiting to be sauteed? Thanks!