Free Recipe Veal Francese
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Veal Francese Recipe
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
1/4 -(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
Veal Francese Preparation
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>.
Cooking Temperature:
Recipe Serves: 4
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