| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Italian | Meats, Italian | 4 | Servings |
INGREDIENTS
| 3 | Eggs, lightly beaten | |
| 1 | c | Half & half |
| Salt & pepper to taste | ||
| 2 | Large pinches oregano | |
| 1/4 | c | Chopped parsley |
| 1/2 | c | Grated parmesan cheese |
| 1 1/2 | lb | Veal scaloppine, |
| Pounded thin (enough for | ||
| 12 | pn | Pounded thin (enough for |
| 1 | lb | Dry bread crumbs |
| 1/2 | c | Olive oil |
| 4 | tb | Butter |
| 1/4 | To 1/2 cup flour | |
| 1/2 | c | Dry sherry |
| 1/4 | c | Sweet marsala |
| 1/4 | c | Lemon juice |
| 1 | c | Chicken broth |
| 12 | Thin slices prosciutto ham, | |
| Room temperature | ||
| 12 | Thin slices lemon |
INSTRUCTIONS
FAWN STREET, BALTIMORE WINE: BOLLA AMARONE 1. Mix together eggs, cream, seasonings, pars- ley & cheese. Dip the veal pieces into the bat- ter & 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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