Veal francese sabatino's
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Veal francese sabatino's
  Veal    Italian  
Last updated 6/12/2012 1:28:14 AM. Recipe ID 63515. Report a problem with this recipe.
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      Title: Veal francese sabatino's
 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.
 




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Recipe ID 63515 (Apr 03, 2005)

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