Veal Francese Sabatino's
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
lightly beaten |
|
| 1 | cup |
light cream (half&half)
|
|
| 2 | pinches |
oregano
|
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 ½ | pounds |
veal scaloppine
|
* |
| 1 | pound |
bread crumbs
|
|
| ½ | cup |
olive oil
|
|
| 4 | tablespoons |
butter
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
sherry
dry |
*
|
| ¼ | cup |
marsala sauce
|
* |
| ¼ | cup |
lemon juice
|
|
| 1 | cup |
chicken broth
|
|
| 12 | slices |
prosciutto
|
*
|
| 12 | slices |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
lightly beaten |
|
| 237 | ml |
light cream (half&half)
|
|
| 2 | pinches |
oregano
|
*
|
| 59 | ml |
parsley leaves
chopped |
|
| 118 | ml |
Parmesan cheese
grated |
|
| 680.4 | g |
veal scaloppine
|
* |
| 453.6 | g |
bread crumbs
|
|
| 118 | ml |
olive oil
|
|
| 6E+1 | ml |
butter
|
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
sherry
dry |
*
|
| 59 | ml |
marsala sauce
|
* |
| 59 | ml |
lemon juice
|
|
| 237 | ml |
chicken broth
|
|
| 12 | slices |
prosciutto
|
*
|
| 12 | slices |
lemon
|
*
|
Directions
Mix together eggs, cream, seasonings, parsley and cheese.
Dip the veal pieces into the bat- ter and then into the bread crumbs.
Shake off the excess.
Heat olive oil and butter in a large frying pan until hot.
Sauté veal until crisp on both sides.
Remove from skillet, add the flour to the pan drippings, enough to form a smooth paste, and stir until smooth.
Pour in the sherry, Marsala, lemon juice and chicken broth.
Bring to a boil.
Season with salt and pepper. Strain over cooked veal.
Top each piece of veal with a piece of prosciutto ham and a thin slice of lemon.
Serve.
