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Veal Francese Sabatino's

 

138

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 360g (12.7 oz)
Amount per Serving
Calories 105651% of calories from fat
 % Daily Value *
Total Fat 60g 92%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 224mg 75%
Sodium 1269mg 53%
Total Carbohydrate 34g 34%
Dietary Fiber 6g 23%
Sugars g
Protein 60g
Vitamin A 22% Vitamin C 21%
Calcium 44% Iron 42%
* based on a 2,000 calorie diet How is this calculated?

 

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