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Veal Francese Sabatino's++Fggt98b

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    Ingredients Jump to Instructions ↓

    1. 3 Eggs, lightly beaten

    2. 1 c Half & half

    3. Salt & pepper to taste 2 Large pinches oregano

    4. 1/4 c Chopped parsley

    5. 1/2 c Grated parmesan cheese

    6. 1 1/2 lb Veal scaloppine,

    7. 12 pn Pounded thin

    8. 1 lb Dry bread crumbs

    9. 1/2 c Olive oil

    10. 4 tb Butter

    11. 1/4 To 1/2 cup flour

    12. 1/2 c Dry sherry

    13. 1/4 c Sweet marsala

    14. 1/4 c Lemon juice

    15. 1 c Chicken broth

    16. 12 Thin slices prosciutto ham,

    17. Room temperature 12 Thin slices lemon

    Instructions Jump to Ingredients ↑

    1. 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 excess.2. Heat olive oil & butter in a large frying pan until hot.

    2. 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.

    3. 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.

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