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Veal Francese Sabatino's

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 eggs -- lightly beaten

  3. 1 cup half and half salt and pepper to taste

  4. 2 large pinches oregano

  5. 1/4 cup chopped parsley

  6. 1/2 cup grated parmesan cheese

  7. 1 1/2 pounds veal scaloppine

  8. pounded thin -- (enough for 12 pinches pounded thin --

  9. 1 pound dry bread crumbs

  10. 1/2 cup olive oil

  11. 4 tablespoons butter

  12. 1/4 cup flour -- (1/4 to 1/2)

  13. 1/2 cup dry sherry

  14. 1/4 cup sweet marsala

  15. 1/4 cup lemon juice

  16. 1 cup chicken broth

  17. 12 thin slices prosciutto ham

  18. room temperature

  19. 12 thin slices lemon

Instructions Jump to Ingredients ↑

  1. Mix together eggs, cream, seasonings, pars- ley and cheese. Dip the veal pieces into the bat- ter and then into the bread crumbs. Shake off the excess.

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

  3. Sauté‚veal until crisp on both sides. Remove from skillet, add the flour to the pan drippings, enough to form a smooth paste, and stir until smooth. Pour in the sherry, Marsala, lemon juice and chicken broth. Bring to a boil. Season with salt and pepper.

  4. Strain over cooked veal. Top each piece of veal with a piece of prosciutto ham and a thin slice of lemon.

  5. 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.

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