Vitello alla francese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Veal scallops | |
| ¼ | cup | Flour |
| 1 | Egg | |
| 2 | tablespoons | Milk |
| 6 | tablespoons | Butter |
| Salt & pepper; to taste | ||
| 1 | Lemon; juice only | |
| 1 | Lemon; in 8 thin slices | |
| 1 | tablespoon | Parsley; finely chopped |
Directions
BARB DAY
Pound the scaloppine lightly with a flat mallet. Sprinkle with salt and pepper and dredge on both sides in flour. Beat the egg well and add the milk, salt, and pepper, blend. Dip the veal in egg to coat on both sides Heat the butter in a very heavy skillet and add the veal Cook about 2 minutes on one side, or until golden Turn and cook on the second side until golden.
Remove the veal and add the lemon juice to the skillet. Pour this over the veal. Garnish with lemon slices and sprinkle with parsley.
Serve with Spaghetti with Marinara Sauce.