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New York City Wine Tasting Club

Veal Scallopine


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
2. Beat egg and dredge veal in egg and then in grated parmesan. Shake off excess cheese
3. Heat oil and add veal. Saute for 1-2 minutes per side
4. Remove veal to a warm plate and keep warm
5. Discard oil and deglaze the pan with the lemon juice and Vermouth
6. Thicken sauce with butter. Mix well and pour over veal. Serve immediately