Veal Francese Sabatinos Recipe

Veal Francese Sabatinos Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
3: Eggs, lightly beaten
1 cup: Half & half,
Salt & pepper to taste,
2 Large: pinches oregano,
1/4 cup: Chopped parsley,
1/2 cup: Grated parmesan cheese,
1 1/2 lbs: Veal scaloppine,
Pounded thin, (enough for
12 pinch: Pounded thin, (enough for
1 lbs: Dry bread crumbs,
1/2 cup: Olive oil,
4 tbsp: Butter,
1/4: To 1/2 cup flour,
1/2 cup: Dry sherry,
1/4 cup: Sweet marsala,
1/4 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 excess.2. 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.


Source from luhu.jp