This classic Italian dish features tender veal scaloppine dipped in an egg and parmesan batter, then breaded and pan-fried until golden and crisp. The real star is the vibrant sauce, made by deglazing the pan with dry sherry and sweet Marsala, finished with fresh lemon juice and chicken broth. The result is a luxurious, tangy, and savory sauce that coats the delicate meat perfectly. Topped with salty prosciutto and bright lemon slices, this recipe is perfect for a special dinner or a sophisticated weeknight meal. It balances the richness of the veal and butter with the acidity of the lemon and wine, creating a harmonious and unforgettable dining experience.
Veal Francese Sabatino’S+++Fggt98 B
Description
This classic Italian dish features tender veal scaloppine dipped in an egg and parmesan batter, then breaded and pan-fried until golden and crisp. The real star is the vibrant sauce, made by deglazing the pan with dry sherry and sweet Marsala, finished with fresh lemon juice and chicken broth. The result is a luxurious, tangy, and savory sauce that coats the delicate meat perfectly. Topped with salty prosciutto and bright lemon slices, this recipe is perfect for a special dinner or a sophisticated weeknight meal.Ingredients
Directions
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In a shallow bowl, whisk together the eggs, half & half, grated parmesan cheese, chopped parsley, oregano, salt, and pepper to create the batter.
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Place the dry bread crumbs in a separate shallow dish.
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Dip each veal scaloppine piece into the egg mixture, ensuring it is fully coated, then dredge in the bread crumbs, pressing gently to adhere.
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Shake off any excess bread crumbs from the veal.
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Heat the olive oil and butter in a large frying pan over medium-high heat until hot but not smoking.
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Carefully add the breaded veal pieces to the pan, working in batches if necessary to avoid overcrowding.
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Sauté the veal for 2-3 minutes per side, or until golden brown and crisp on both sides.
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Remove the cooked veal from the skillet and transfer to a warm plate.
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Reduce heat to medium. Add the flour to the remaining pan drippings and stir constantly to form a smooth paste (roux).
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Cook the roux for 1 minute, stirring continuously, to remove the raw flour taste.
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Gradually pour in the dry sherry, sweet Marsala, lemon juice, and chicken broth, whisking vigorously to prevent lumps.
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Bring the sauce to a boil, stirring frequently, until it thickens slightly.
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Season the sauce with additional salt and pepper to taste.
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Strain the sauce through a fine-mesh sieve directly over the cooked veal pieces.
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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 veal. If the oil is not hot enough, the bread crumbs will absorb the fat and become soggy rather than crisp.
If you cannot find veal scaloppine, you can substitute with thinly sliced pork loin or chicken breast, pounding them to an even thickness.
For a richer sauce, you can add an extra tablespoon of cold butter at the end, whisking until melted.
