Recipe - Veal Francese Sabatinos

3 Eggs, lightly beaten
1 cup Half & half
Salt & pepper to taste
2 Large pinches oregano
One fourth cup Chopped parsley
One half cup Grated parmesan cheese
1 One half pound Veal scaloppine,
Pounded thin (enough for
12 pn Pounded thin (enough for
1 pound Dry bread crumbs
One half cup Olive oil
4 tablespoon Butter
One fourth To One half cup flour
One half cup Dry sherry
One fourth cup Sweet marsala
One fourth cup Lemon juice
1 cup Chicken broth
12 Thin slices prosciutto ham,
Room temperature
12 Thin slices lemon

FAWN STREET, BALTIMORE WINE: BOLLA AMARONE 1. Mix together eggs, cream,
seasonings, pars ley & cheese. Dip the veal pieces into the bat ter &
then into the bread crumbs. Shake off the excess.2. Heat olive oil & butter
in a large frying pan until hot. 3. Saute veal until crisp on both sides.
Remove from skillet, add the flour to the pan drippings, enough to form a
smooth paste, & stir until smooth. Pour in the sherry, Marsala, lemon juice
& chicken broth. Bring to a boil. Season with salt & pepper. 4. Strain over
cooked veal. Top each piece of veal with a piece of prosciutto ham & a thin
slice of lemon. Serve. Note: Make sure the fat in the skillet is quite hot
before you add the breaded pieces of veal, otherwise the crumbs will absorb
the fat.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini