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Veal Francaise |
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| A icy-cold Johannesburg Riesling or Gewürztraminer goes well with this! |
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| Ingredients: |
1/2 lb Veal scaloppini
1/2 cup+ Flour
2-3 Large eggs
6 T grated Parmesan and/or Pecorino Romano
1.5 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
1/3 cup Lemon juice
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| Procedures: |
Tom pounds the veal as thinly as possible, the thinner the better and cuts it into 6" squares.
Tom combines the eggs, cheese, parsley, salt and pepper in a bowl and beats it until frothy and thick.
Lydia puts the flour into a zip-loc bag
Lydia shakes each piece of veal in the bag, coating it with flour.
Tom takes each floured piece of veal and dips it in the egg mixture, coating it completely
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, Lydia returns them to the skillet and Tom adds the lemon juice
Lydia cooks the veal about 1 more minute, covered, 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: |
2023-08-12: Preceded by corn-on-the-cob, we like and saved the remainder for sandwiches.
2022-07-20: We used only a half pack of the scalloppini, with papperdelle and cranberry sauce.
2022-01-28: Using the good veal from Sprecher’s meats, served with, sugar snap peas, a salad and a Barefoot Riesling.
2021-04-17: We used an excellent batch of scalloppini from Spretcher’s meat market and served with papardella, broccoli and mushrooms.
2017-07-29: Served with Raman noodles and stir-fried slaw mix.
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09/08/2023
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