Veal francese a la sabatino
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Veal scallopini (thin slices) |
| 4 | Eggs | |
| ¼ | cup | Half and half |
| Salt to taste | ||
| Parsley to taste | ||
| Oregano to taste | ||
| Parmesan cheese to taste | ||
| Italian bread crumbs to taste | ||
| ¼ | cup | Butter |
| ½ | cup | Olive oil |
| ¼ | cup | Flour |
| ¾ | cup | Cooking sherry |
| ¼ | cup | Marsala wine Juice from 1/2 lemon |
Directions
Make an egg batter by combining eggs, half and half, salt, parsley, oregano, and Parmesan. Beat well. Dip veal into egg mixture and coat each piece with crumbs. In a skillet, heat butter and oil. Fry veal until crispy and lightly browned. Set aside. Save ½ of dripping in skillet. In a bowl, combine sherry, marsala and lemon juice and mix well. Add to drippings to make a gravy. Strain hot gravy over veal.
Garnish with thin lemon slices and fresh parsley.
Submitted By BARRY WEINSTEIN On 07-29-95