Veal francese

Yield: 4 Servings

Measure Ingredient
3 \N Eggs; lightly beaten
1 cup Half & half
\N \N Salt & pepper to taste
2 pinches (large) oregano
¼ cup Chopped parsley
½ cup Grated Parmesan cheese
1½ pounds Veal scaloppine; pounded thin (enough for 12 pieces)
1 pounds Dry bread crumbs
½ cup Olive oil
4 tablespoons Butter (up to)
½ cup Flour
½ cup Dry Sherry
¼ cup Sweet Marsala
¼ cup Lemon juice
1 cup Chicken broth
12 slices Prosciutto ham; thin, at room temperature
12 slices Lemon; thin

1. Mix together eggs, cream, seasonings, parsley & cheese. Dip the veal pieces into the batter & then into the bread crumbs. Shake off the excess.

2. Heat olive oil & butter in a large frying pan until hot.

3. Saute veal until crisp on both sides. Remove from skillet, add the flour to the pan drippings, enough to form a smooth paste, & stir until smooth.

Pour in the sherry, Marsala, lemon juice & chicken broth. Bring to a boil.

Season with salt & pepper.

4. Strain over cooked veal. Top each piece of veal with a piece of prosciutto ham & a thin slice of lemon. Serve. Note: Make sure the fat in the skillet is quite hot before you add the breaded pieces of veal, otherwise the crumbs will absorb the fat.

SABATINO'S

FAWN STREET, BALTIMORE

WINE: BOLLA AMARONE

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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