Veal francese a la sabatino

1 servings

Ingredients

Quantity Ingredient
1 pounds Veal scallopini (thin slices)
4 Eggs
¼ cup Half and half
Salt to taste
Parsley to taste
Oregano to taste
Parmesan cheese to taste
Italian bread crumbs to taste
¼ cup Butter
½ cup Olive oil
¼ cup Flour
¾ cup Cooking sherry
¼ cup Marsala wine Juice from 1/2 lemon

Directions

Make an egg batter by combining eggs, half and half, salt, parsley, oregano, and Parmesan. Beat well. Dip veal into egg mixture and coat each piece with crumbs. In a skillet, heat butter and oil. Fry veal until crispy and lightly browned. Set aside. Save ½ of dripping in skillet. In a bowl, combine sherry, marsala and lemon juice and mix well. Add to drippings to make a gravy. Strain hot gravy over veal.

Garnish with thin lemon slices and fresh parsley.

Submitted By BARRY WEINSTEIN On 07-29-95

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