Vitello alla francese (batter fried)
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Vitello alla francese (batter fried)
  Batter    Fried    Italian  
Last updated 6/12/2012 1:28:39 AM. Recipe ID 64106. Report a problem with this recipe.
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      Title: Vitello alla francese (batter fried)
 Categories: Meats, Italian
      Yield: 4 Servings
      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
  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

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Recipe ID 64106 (Apr 03, 2005)

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