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VEAL FRANCAISE ALA' LYDIA |
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Another Friday Favorite that Lydia has changed.
This has a soft, coating with a light lemon accent to the sauce.
An icy-cold Johannesburg Riesling or Gewürztraminer goes well with this!
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| Ingredients: |
3/4 lb Veal scaloppini
1/2 cup+ Flour
2 Eggs
2 T grated Parmesan and/or Pecorino Romano
1/2 T Chopped fresh parsley
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1/2 t salt
1/4 t pepper
1.5 T Olive Oil
1.5 T Unsalted Butter
1 T Lemon juice
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| Procedures: |
Tom pounds the veal as thinly as possible, the thinner the better and cuts it into 2-3" squares
Tom combines the eggs, cheese, parsley, salt and pepper in a bowl and beats it until frothy and thick.
Lydia takes the veal and stirs it in the egg mixture, coating it completely.
Lydia coats each piece of veal in flour.
Lydia sauté's each piece of coated veal, a few at a time, in the oil and butter, 1 1/2 to 2 minutes a side until nicely browned, removing cooked pieces to a platter.
When all pieces have been cooked, Tom adds the lemon juice.
Lydia reduces the sauce while Tom opens the wine.
The veal pieces are served to the plates and the sauce is poured over them.
Tom pours the wine!
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| Notes: |
2017-03-25; The Parmis on was freshly grated. Served with buttered noodles and Brussels sprouts.
2016-01-22: the prep was good, but the veal was slices of leg; tough and stringy.
2013-07-19: served with grilled zucchini and Jiko Salad.
2011-03-02: We tried the coating a different way: 2First, flour, then egg, then a mixture of parmesan and flour.
2010-11-12: The mixture was a little dry, 1so we increased the 1 egg to 2.
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03/26/2017
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