Side Pannel
Vitello Alla Francese (Batter Fried)
Vitello Alla Francese (Batter Fried)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Italian
Ingredients List
- 8 Veal scallops
- 1/4 c Flour
- 1 Egg
- 2 tb Milk
- 6 tb 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
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
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