Veal Francese Sabatino's

Recipe Ingredients

3		Eggs - lightly beaten
1 cup	237ml	Half and half
		Salt and pepper to taste
2		Pinches oregano (large)
1/4 cup	36g / 1.3oz	Chopped parsley
1/2 cup	73g / 2.6oz	Grated parmesan cheese
1 1/2 lbs	681g / 24oz	Veal scaloppine
		Pounded thin - (enough for
12		Pounded thin - (enough for
1 lb	454g / 16oz	Dry bread crumbs
1/2 cup	118ml	Olive oil
4 tablespoons	60ml	Butter
1/4 cup	15g / 0.5oz	Flour - (1/4 to 1/2)
1/2 cup	118ml	Dry sherry
1/4 cup	59ml	Sweet marsala
1/4 cup	59ml	Lemon juice
1 cup	237ml	Chicken broth
12		Prosciutto ham
		Room temperature
12		Lemon

Recipe Instructions

1. Mix together eggs, cream, seasonings, pars- ley and cheese. Dip the veal pieces into the bat- ter and then into the bread crumbs. Shake off the excess.

2. Heat olive oil and butter in a large frying pan until hot.

3. Sauteeveal until crisp on both sides. Remove from skillet, add the flour to the pan drippings, enough to form a smooth paste, and stir until smooth. Pour in the sherry, Marsala, lemon juice and chicken broth. Bring to a boil. Season with salt and pepper.

4. Strain over cooked veal. Top each piece of veal with a piece of prosciutto ham and 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.

Source:
Mario Batali

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