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Scallopini 012 Vincent's Veal
  
Ingredients
2 eggs
½ cup each: milk and freshly grated Parmesan cheese (such as Grano)
1 cup all-purpose flour, divided
12 thin slices good-quality Veal Scallopini (veal scallops
pounded flat with meat mallet, and seasoned with salt and pepper)
6 to 8 tablespoons Olive oil
Lemon Butter Sauce (recipe
follows)
Preparation
Mix eggs and milk in a bowl. Mix cheese and half the flour in a flat
pan. Place remaining flour in another small, flat pan. Dust each piece
of veal first in plain flour, then in milk-egg wash, then in cheese
mixture. Coat each piece evenly on both sides. Heat oil in skillet and
add veal without overlapping pieces. Brown evenly. Place on platter and
drizzle with Lemon Butter Sauce.
Lemon Butter Sauce
2 oz. dry white wine 60ml
1 tablespoon fresh lemon juice
4 oz. cold unsalted butter 120g
1(14-ounce) can artichoke hearts, drained and cut in half 420g
Combine wine and lemon juice in small skillet. Cook over medium to low
heat until liquid is reduced by half. Whisk in butter, a little at a
time, until sauce thickens to medium consistency. Add artichoke hearts
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Notes:
From Vincent Mandola, owner of Vincent's Restaurant, 2701 W. Dallas.
Houston, TX.
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printable version of this recipe |
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