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    Vincent's Veal


    Source of Recipe


    From Vincent Mandola, owner of Vincent's Restaurant

    List of Ingredients




    2 eggs
    1/2 C. each: milk and freshly grated Parmesan cheese (such as Grano)
    1 C. all-purpose flour, divided
    12 thin slices good-quality veal scaloppini (veal scallops pounded
    flat with meat mallet, and seasoned with salt and pepper)
    6 to 8 Tbsp. Olive oil

    Lemon Butter Sauce (recipe follows)

    Recipe



    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
    1 Tbsp. fresh lemon juice
    4 oz. cold unsalted butter
    1(14-ounce) can artichoke hearts, drained and cut in half

    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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