Veal Francese

By á-30

Ingredients

• 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

Preparation

Step 1

1
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.
2
Sprinkle veal with salt and pepper, and then dredge in flour.
3
Dip veal in beaten eggs and dredge again in flour, and then in the bread crumbs.
4
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.
5
Remove the veal, reserving the drippings in the skillet, and set the veal aside and keep warm.
6
In the skillet that has the reserved drippings, add the chicken broth, wine, 1/4 cup butter, lemon juice, parmesan cheese and heavy cream.
7
Stir well.
8
Over medium heat, bring to just to a boil, stirring frequently.
9
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.
10
Remove veal and mixture to a serving platter, placing lemon slices either on or around the veal.
11
Sprinkle with the parsley flakes and serve immediately.