Veal Recipes

serves 4-6

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 Scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat. (veal scallops pounded flat with meat mallet, and seasoned with salt and pepper)
6-8 tablespoons Olive oil
Lemon Butter Sauce (recipe follows)

Directions
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.

Recipe Source: Vincent Mandola, owner of Vincent’s Restaurant, 2701 W. Dallas. Houston, TX.

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