Name: Veal Francese
Ingredients: 3 Eggs; lightly beaten; 1 c Half & half; Salt & pepper to taste; 2 pn (large) oregano; 1/4 c Chopped parsley; 1/2 c Grated Parmesan cheese; 1 1/2 lb Veal scaloppine; pounded thin (enough for 12 pieces); 1 lb Dry bread crumbs; 1/2 c Olive oil; 4 tb Butter (up to); 1/2 c Flour; 1/2 c Dry Sherry; 1/4 c Sweet Marsala; 1/4 c Lemon juice; 1 c Chicken broth; 12 sl Prosciutto ham; thin, at room temperature; 12 sl Lemon; thin

How great an honor will it be to a person to have God at the day of judgment owning a person, declaring before all men, angels and devils that that person is before His all-seeing eyes and that he stands innocent and perfect in His sight, clothed with perfect righteousness and entitled to everlasting glory and blessedness. How honorable will this render them in the eyes of all that vast assembly that will be together at the day of judgment. That will be an infinitely greater honor than any man or any angel declaring that they judge him upright and sincere and that eternal life belongs to him. What can be a greater honor than this — to be owned by the great King and Lord of all things?

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Baltimore	Meat	4	Servings

INGREDIENTS

3		Eggs; lightly beaten
1	c	Half & half
		Salt & pepper to taste
2	pn	(large) oregano
1/4	c	Chopped parsley
1/2	c	Grated Parmesan cheese
1 1/2	lb	Veal scaloppine; pounded thin (enough for 12 pieces)
1	lb	Dry bread crumbs
1/2	c	Olive oil
4	tb	Butter (up to)
1/2	c	Flour
1/2	c	Dry Sherry
1/4	c	Sweet Marsala
1/4	c	Lemon juice
1	c	Chicken broth
12	sl	Prosciutto ham; thin, at room temperature
12	sl	Lemon; thin

INSTRUCTIONS

1. Mix together eggs, cream, seasonings, parsley & cheese. Dip the veal
pieces into the batter & then into the bread crumbs. Shake off the excess.
2. 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.
SABATINO'S
FAWN STREET, BALTIMORE
WINE: BOLLA AMARONE
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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