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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