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Vincent's Veal Recipe

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This recipe for Vincent's Veal is from Feldberg Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
1/2 cup milk
1/2 cup freshly grated Parmesan cheese, preferably Grano
1 cup all-purpose flour, divided
12 thin slices good-quality veal scaloppine
salt and pepper
6 to 8 tablespoons olive oil

Lemon Butter Sauce:

2 ounces dry white wine
1 tablespoon fresh lemon juice
4 ounces cold unsalted butter
1 14.5-ounce can artichoke hearts, drained and cut in half
Directions:
Directions:
Mix eggs and milk in a bowl. Mix cheese and half the flour in a flat plan. Place remaining flour in another small, flat pan.

Dunk 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 a serving platter and drizzle with Lemon Butter Sauce (recipe follows).

For sauce, combine wine and lemon juice in a small skillet. Cook over a 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, and heat them.
Number Of Servings:
Number Of Servings:
6

 

 

 

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