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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.


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