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Vitello alla francese:::gwhp32a (batter-fried

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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