Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 cup grated Parmesan

  3. 1/3 cup grated Pecorino Romano

  4. 3 eggs, lightly beaten

  5. 2 1/4 pounds veal, cut into pieces and pounded thin

  6. 1/4 cup vegetable oil

  7. 1 shallot, diced

  8. 1 tablespoon sweet cream butter

  9. Salt and freshly ground black pepper

  10. 3 lemons, juiced

  11. 1 sprig fresh parsley leaves , chopped

  12. 1/4 cup white wine

Instructions Jump to Ingredients ↑

  1. Place flour and cheeses in a large flat dish. Put the eggs in a bowl large enough to dip the veal. Lightly flour the veal, then dip in eggs and flour mixture. With the tip of a chef's knife poke about 10 holes in each piece of veal. In a 12-inch saute pan, heat the oil (reserving a little). Add the veal and cook until lightly brown on both sides, approximately 1 minute per side. Remove the veal and place on a flat dish lined with paper towels. Reserve.

  2. In a separate 12-inch saute pan add remaining oil and heat. When oil is warm add shallots and saute for 5 seconds. Over a medium flame add butter, salt, pepper, lemon juice , parsley and white wine. Put veal in sauce and cook for 2 minutes. Remove veal and reduce sauce in pan. When reduced by 1/2, spoon sauce over veal and enjoy!


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