Veal francese sabatino's+++fggt98b

4 servings

Ingredients

Quantity Ingredient
3 Eggs, lightly beaten
1 cup Half & half
Salt & pepper to taste
2 Large pinches oregano
¼ cup Chopped parsley
½ cup Grated parmesan cheese
1½ pounds Veal scaloppine,
Pounded thin (enough for
12 pinches Pounded thin (enough for
1 pounds Dry bread crumbs
½ cup Olive oil
4 tablespoons Butter
¼ To 1/2 cup flour
½ cup Dry sherry
¼ cup Sweet marsala
¼ cup Lemon juice
1 cup Chicken broth
12 Thin slices prosciutto ham,
Room temperature
12 Thin slices lemon

Directions

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 excess⅕. 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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