Side Pannel
Veal Francese Sabatino's
Veal Francese Sabatino's
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Italian
Ingredients List
- 3 Eggs, lightly beaten
- 1 c Half & half
- Salt & pepper to taste
- 2 Large pinches oregano
- 1/4 c Chopped parsley
- 1/2 c Grated parmesan cheese
- 1 1/2 lb Veal scaloppine,
- Pounded thin (enough for
- 12 pn Pounded thin (enough for
- 1 lb Dry bread crumbs
- 1/2 c Olive oil
- 4 tb Butter
- 1/4 To 1/2 cup flour
- 1/2 c Dry sherry
- 1/4 c Sweet marsala
- 1/4 c Lemon juice
- 1 c 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.
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.
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