Veal francese sabatino's+++fggt98b
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs, lightly beaten | |
| 1 | cup | Half & half |
| Salt & pepper to taste | ||
| 2 | Large pinches oregano | |
| ¼ | cup | Chopped parsley |
| ½ | cup | Grated parmesan cheese |
| 1½ | pounds | Veal scaloppine, |
| Pounded thin (enough for | ||
| 12 | pinches | Pounded thin (enough for |
| 1 | pounds | Dry bread crumbs |
| ½ | cup | Olive oil |
| 4 | tablespoons | Butter |
| ¼ | To 1/2 cup flour | |
| ½ | cup | Dry sherry |
| ¼ | cup | Sweet marsala |
| ¼ | cup | Lemon juice |
| 1 | cup | Chicken broth |
| 12 | Thin slices prosciutto ham, | |
| Room temperature | ||
| 12 | Thin slices lemon | |
Directions
FAWN STREET, BALTIMORE WINE: BOLLA AMARONE 1. Mix together eggs, cream, seasonings, pars- ley & cheese. Dip the veal pieces into the bat- ter & then into the bread crumbs. Shake off the excess⅕. 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.