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Veal Francese Sabatino's



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  • Cooking Time: N/A

Veal Francese Sabatino's

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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.


Ingredients:

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

Serves:

4 Servings

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