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
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