Veal francese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs; lightly beaten | |
| 1 | cup | Half & half |
| 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 |
Directions
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, .