Dish:
Veal Scallopine (serves 4)
Ingredients:
4 slices of veal scallopini
1 egg
2 oz. grated good quality Italian Parmesan
Extra virgin olive oil
Juice of 1 lemon
1/4 cup dry Italian Vermouth
Pat of butter
Instructions: |
1. |
Pound veal until thin
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2. |
Beat egg and dredge veal in egg and then in grated parmesan. Shake off excess cheese
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3. |
Heat oil and add veal. Saute for 1-2 minutes per side
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4. |
Remove veal to a warm plate and keep warm
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5. |
Discard oil and deglaze the pan with the lemon juice and Vermouth
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6. |
Thicken sauce with butter. Mix well and pour over veal. Serve immediately
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