VEAL FRANCESE (BEST RECIPE EVER)

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This recipe is originally from SABATINO'S RESTAURANT in Baltimore, Maryland, upon which I made a couple of minor changes, such as changing the use of half and half to heavy cream.

Provided by Alan Leonetti

Categories     Veal

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 17

1 1/2 lbs veal scallopini (pounded thin)
3 eggs (lightly beaten)
1 cup heavy cream
salt and pepper
1/4 teaspoon oregano
1/4 cup flat leaf parsley (finely chopped)
1/2 cup grated parmesan cheese
dry breadcrumbs
1/2 cup extra virgin olive oil
3/4 cup unsalted butter
1/4-1/2 cup flour
1/2 cup cream sherry
1/4 cup sweet marsala wine
1/4 cup lemon juice
1 cup chicken broth
12 slices thin prosciutto ham (at room temperature)
12 slices thin lemons

Steps:

  • Place each slice of veal between 2 sheets of wax paper, and with the flat side of a meat mallet, pound the meat very thin.
  • Sprinkle veal with salt and pepper, and then dredge in flour.
  • Dip veal in beaten eggs and dredge again in flour, and then in the bread crumbs.
  • Saute veal in the 1/2 cup melted butter in a large skillet over medium-high heat for 2 or 3 minutes on each side, until a light golden brown.
  • Remove the veal, reserving the drippings in the skillet, and set the veal aside and keep warm.
  • In the skillet that has the reserved drippings, add the chicken broth, wine, 1/4 cup butter, lemon juice, parmesan cheese and heavy cream.
  • Stir well.
  • Over medium heat, bring to just to a boil, stirring frequently.
  • Return the reserved veal to the skillet and place the prosciutto slices on top of the veal slices, and reduce the heat, and simmer uncovered for 5 minutes.
  • Remove veal and mixture to a serving platter, placing lemon slices either on or around the veal.
  • Sprinkle with the parsley flakes and serve immediately.

Nutrition Facts : Calories 2320.5, Fat 193.1, SaturatedFat 89.5, Cholesterol 950.6, Sodium 1150.5, Carbohydrate 29.4, Fiber 0.8, Sugar 7, Protein 98.1

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