Vitello Alla Francese:::gwhp32a (batter-fried Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8: Veal scallops,
1/4 cup: Flour,
1: Egg,
2 tbsp: Milk,
6 tbsp: Butter,
Salt & pepper, to taste
Lemon, juice only
1: Lemon, in 8 thin slices
Directions:
I tb parsley;chopped fine 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. Pou this
over the veal. Garnish with lemon slices and sprinkle with parsley.
Serve with Spaghetti with Marinara Sauce. Barb GWHP32A
Source from luhu.jp
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. Pou this
over the veal. Garnish with lemon slices and sprinkle with parsley.
Serve with Spaghetti with Marinara Sauce. Barb GWHP32A
Source from luhu.jp