Vitello Alla Francese (batter Fried)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Italian | Italian, Meats | 4 | Servings |
INGREDIENTS
| 8 | Veal scallops | |
| 1/4 | c | Flour |
| 1 | Egg | |
| 2 | T | Milk |
| 6 | T | Butter |
| Salt & pepper, to taste | ||
| Lemon, juice only | ||
| 1 | Lemon, in 8 thin slices |
INSTRUCTIONS
I tb parsley;chopped fine Pound the scaloppine lightly with a flat mallet. Sprinkle with salt and pepper and dredge on both sides in flour. Beat the egg well and add the milk, salt, and pepper, blend. Dip the veal in egg to coat on both sides Heat the butter in a very heavy skillet and add the veal Cook about 2 minutes on one side, or until golden Turn and cook on the second side until golden. Remove the veal and add the lemon juice to the skillet. Pou this over the veal. Garnish with lemon slices and sprinkle with parsley. Serve with Spaghetti with Marinara Sauce. Barb GWHP32A From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 165
Total Fat: 18.8g
Cholesterol: 92.9mg
Sodium: 24.1mg
Potassium: 71.8mg
Carbohydrates: 8.5g
Fiber: <1g
Sugar: 1.2g
Protein: 2.9g