| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Meats, Italian |
4 |
Servings |
INGREDIENTS
| 8 |
|
Veal scallops |
| 1/4 |
c |
Flour |
| 1 |
|
Egg |
| 2 |
tb |
Milk |
| 6 |
tb |
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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