Veal Francese Sabatino's

This is the veal francese you order at that Italian joint where the waiters wear white jackets and the bread basket never empties. Now you can make it at home.

Thin veal scaloppine gets dipped in a rich batter of eggs, cream, Parmesan, parsley, and oregano, then coated in breadcrumbs and fried until shattering-crisp in olive oil and butter.

The pan sauce is where this version goes from good to legendary. Sherry, Marsala, lemon juice, and chicken broth reduce into a glossy, wine-soaked sauce that gets strained over the crispy cutlets.

Each piece gets topped with a thin slice of prosciutto and a round of lemon. It’s the kind of presentation that makes the whole table lean in.

Chef Tips

• Shake off excess breadcrumbs before frying. Too much coating falls off in the oil and burns, making everything taste bitter.
• Sauté in a mix of olive oil and butter for the best of both worlds: the oil’s high smoke point and the butter’s flavor.
• Strain the sauce through a fine mesh sieve for a smooth, restaurant-quality finish. Those little bits of flour paste need to go.
• The prosciutto goes on raw at the end. The heat of the sauce and veal warms it just enough to release its salty, nutty aroma without cooking it tough.