| 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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