Ingredients
- 12 pounded (thin)
- 3 eggs
- 1/4 sweet marsala
- 400 gr veal scaloppine
- 210 gr dry bread crumbs
- 240 ml chicken broth
- 120 ml dry sherry
- 120 ml olive oil
- 65 gr flour
- 60 ml lemon juice
- 55 gr butter
- 40 gr parmesan cheese (grated)
- 7 gr parsley (chopped)
- 1 gr oregano
- 12 slices prosciutto ham (thin)
- 12 slices lemon (thin)
FAWN STREET, BALTIMORE WINE: BOLLA AMARONE
1. Mix together eggs, cream, seasonings, parsley & cheese. Dip the veal pieces into the batter & then into the bread crumbs. Shake off the excess.
2. Heat olive oil & butter in a large frying pan until hot.
3. Saute veal until crisp on both sides. Remove from skillet, add the flour to the pan drippings, enough to form a smooth paste, & stir until smooth. Pour in the sherry, Marsala, lemon juice & chicken broth. Bring to a boil. Season with salt & pepper.
4. Strain over cooked veal. Top each piece of veal with a piece of prosciutto ham & a thin slice of lemon. Serve. Note: Make sure the fat in the skillet is quite hot before you add the breaded pieces of veal, otherwise the crumbs will absorb the fat.
