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![]() ![]() ![]() VITELLA ALLA FRANCESE Veal Scallopine Francese in Lemon Sauce Makes 6 servings Ingredients: 2 pounds of veal round, cut in 12 1/2 cutlets, pounded to 1/4 of an inch in thickness Flour for dredging 1/4 cup of olive oil 3 eggs 2 tablespoons milk 3 tablespoons butter 1/4 cup small caper berries in brine, drained 1/4 cup dry white wine 1/2 lemon, pitted and cut in very thin rounds with rind Juice of 1/2 lemon 1/4 cup of chicken stock 1 tablespoon chopped Italian parsley Directions: Beat eggs and milk, season with salt and pepper Season, then dredge the scallopini lightly in flour then in egg batter, drain. Heat the olive oil to a high temperature and brown the scallopini slowly on both sides. Remove meat, drain oil and wipe skillet with a paper towel. Add butter and lemon slices, sautéing until golden. Add meat and capers, stirring gently, then add wine and bring to a vigorous boil for 3 minutes. Add chicken stock, then simmer until dense like gravy; stir in chopped parsley. Set meat on a hot plate and spoon sauce over it. home | about lidia | tv show | books | restaurants | food products | shopping travel | recipes | what's new | where's lidia | special events | contact us copyright © 2000 Felidia Inc. designed by winters ripp design |
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