Veal Limone, Sablone's

By arthurlemay

Ingredients

• For The Veal:
• 3-4 cups breadcrumbs
• pinch each salt and pepper
• Dash garlic salt
• Chopped fresh parsley, to taste
• 2 eggs, lightly beaten
• 1 1/2 cups evaporated milk
• 2 1/2 pounds veal cutlets
• Blended oil (90% vegetable, 10% olive), as needed
• For The Lemon Mushroom Sauce:
• 2 cups chicken or veal stock
• 1 pound mushrooms, sliced, sautéed in vegetable oil and drained wwell juice fro 2-3 lemons
• 2 tablespoons butter

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

To Make The Veal:

In a medium bowl, mix together the breadcrumbs, salt, pepper, garlic salt and the chopped parsley. In a separate bowl beat the eggs. Stir in the evaporated milk.

Dip each veal cutlet, one at a time, in the egg mixture, then the breadcrumb mix. Repeat the process, set aside

To Make The Sauce:

In a medium pan, heat the stock over low heat. Add the cooked mushrooms, lemon juice and butter. Bring to a boil, then let simmer on low heat until the flavors have blended and the sauce is slightly thick.

To Assemble The Dish:

Coat the bottom of a skillet with olive oil. Pan fry the breaded veal cutlets, one at a time, until gold brown on both sides. Plave the cooked veal cutlets on a warm plate and lightly spoon the sauce over the veal.