| 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 |
| 1 |
|
Lemon; juice only |
| 1 |
|
Lemon; in 8 thin slices |
| 1 |
tb |
Parsley; finely chopped |
INSTRUCTIONS
BARB DAY
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. Pour this over the
veal. Garnish with lemon slices and sprinkle with parsley. Serve with
Spaghetti with Marinara Sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”