Veal francese sabatino's
Yield: 4 Servings
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
Instructions:
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.
