Veal Francese Sabatino's
138
138
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.
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?