This classic Italian-inspired dish features tender, thinly pounded veal scaloppine coated in a light egg and breadcrumb crust, then pan-fried until golden. The star of the recipe is the vibrant, creamy sauce made from chicken broth, dry sherry, sweet Marsala, and fresh lemon juice, finished with a touch of butter. Topped with thin slices of prosciutto and lemon, it offers a perfect balance of savory, sweet, and acidic flavors. Ideal for a special dinner party or a sophisticated weeknight meal, this recipe delivers restaurant-quality results with simple techniques. The veal remains moist and delicate, while the sauce coats every bite with richness.
Veal Francese Sabatino’S
Description
This classic Italian-inspired dish features tender, thinly pounded veal scaloppine coated in a light egg and breadcrumb crust, then pan-fried until golden. The star of the recipe is the vibrant, creamy sauce made from chicken broth, dry sherry, sweet Marsala, and fresh lemon juice, finished with a touch of butter. Topped with thin slices of prosciutto and lemon, it offers a perfect balance of savory, sweet, and acidic flavors. Ideal for a special dinner party or a sophisticated weeknight meal, this recipe delivers restaurant-quality results with simple techniques. The veal remains moist and delicate, while the sauce coats every bite with richness.Ingredients
Directions
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In a shallow bowl, mix together the beaten eggs, half & half, oregano, chopped parsley, and grated parmesan cheese to create the batter.
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Place the dry bread crumbs in a separate shallow dish.
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Dip each piece of pounded veal into the egg mixture, ensuring it is fully coated.
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Transfer the coated veal to the bread crumbs, pressing gently to adhere.
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Shake off any excess bread crumbs from the veal pieces.
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Heat the olive oil and butter in a large frying pan over medium-high heat until hot.
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Place the breaded veal pieces in the hot pan and sauté until crisp and golden brown on both sides.
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Remove the cooked veal from the skillet and set aside on a plate.
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In the same skillet, add the flour to the remaining pan drippings.
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Stir the flour continuously to form a smooth paste (roux).
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Pour in the dry sherry, sweet Marsala, lemon juice, and chicken broth.
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Bring the sauce to a boil, stirring constantly to incorporate the roux.
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Season the sauce with salt and pepper to taste.
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Return the veal to the pan or place on serving plates, then strain the sauce over the cooked veal.
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Top each piece of veal with a slice of prosciutto and a thin slice of lemon.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 90.0kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 6.6g33%
- Cholesterol 28.2mg10%
- Sodium 12.6mg1%
- Total Carbohydrate 1.7g1%
- Dietary Fiber 0.0g0%
- Sugars 1.7g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the fat in the skillet is quite hot before adding the breaded pieces of veal; otherwise, the crumbs will absorb the fat and become soggy rather than crisp.
For best results, use veal cutlets that are uniformly thin to ensure even cooking.
Pair with Bolla Amarone or a similar bold red wine, or a crisp white like Pinot Grigio.
