• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Veal Francese Sabatino's

  • Recipe Submitted by on

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


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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