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    VITELLA ALLA FRANCESEVeal Scallopine Fra

    Source of Recipe


    List of Ingredients

    Makes 6 servings
    Ingredients:2 pounds of veal round, cut in 12 1/2 cutlets, pounded to 1/4 of an inch in thicknessFlour for dredging1/4 cup of olive oil (I use vegetable oil with some olive oil added to it)3 eggs2 tablespoons milk3 tablespoons butter1/4 cup small caper berries in brine, drained (I don't use them)1/4 cup dry white wine1/2 lemon, pitted and cut in very thin rounds with rindJuice of 1/2 lemon1/4 cup of chicken stock1 tablespoon chopped Italian parsley (I use dried)


    Beat eggs and milk, season with salt and pepper. Season, then dredge the scallopini lightly in flour then in egg batter, drain. Heat the olive oil to a high temperature and brown the scallopini slowly on both sides. Remove meat, drain oil and wipe skillet with a paper towel. Add butter and lemon slices, sautéing until golden. Add meat and capers, stirring gently, then add wine and lemon juice and bring to a vigorous boil for 3 minutes. Add chicken stock, then simmer until dense like gravy; stir in chopped parsley. Set meat on a hot plate and spoon sauce over it.




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