Title: VEAL FRANCESE SABATINO'S+++FGGT98B
Categories: Meats, Italian
Yield: 4 servings
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
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.
