Frank sinatra and dean martin's veal piccata
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Strips veal; 3-inches | |
| Long | ||
| ⅛ | pounds | Butter or margarine |
| 1 | Lemon; juice of | |
| Capers | ||
| 1 | Egg; lightly beaten | |
| Salt and pepper to taste | ||
| 4 | slices | Eggplant |
| Bread crumbs | ||
| ¼ | pounds | Butter or margarine |
| Lemon wedges; parsley, mint | ||
| For garnish | ||
Directions
Sauté‚8 strips of veal -- 3 inches long, 1 inch wide and ¼ inch thick -- in ⅛ lb. of butter or margarine, the juice of one lemon and some capers.
Meanwhile, lightly beat 1 egg, add salt and pepper and dip 4 slices of eggplant into the mixture. Cover with bread crumbs and fry in ¼ lb.
butter or margarine. Serve the veal on top of the eggplant slices. As a finishing touch garnish with wedges of lemon, or with parsley or mind.
Serves 4. ---- F
Per serving: 1097 Calories (kcal); 67g Total Fat; (54% calories from fat); 94g Protein; 30g Carbohydrate; 512mg Cholesterol; 752mg Sodium Food Exchanges: 0 Grain(Starch); 12½ Lean Meat; 5 ½ Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.