Recipe by Alan Leonetti
This recipe is originally from SABATINO'S RESTAURANT in Baltimore, Maryland, upon which I made a couple of minor changes, such as changing the use of half and half to heavy cream.
Top Review by Christiane Bagnato
This is NOT a recipe for an authentic Francese...it is a recipe for something that should have been re-named. No Francese recipe calls for Bread Crumbs, Sherry, Marsala or Prosciutto and certainly no matter what meat or poultry you use,none is never sauteed in that much butter. Veal is notoriously difficult to brown properly, even floured it is tedious but worth it. Oregano and Virgin Olive Oil is never used either. Virgin imparts too much flavor into it. Francese has a very delicate flavor and does not need a potent herb lik/e oregano put into it. Parmesan, or any other cheese, is also not a part of Francese and just another flavor that does not belong in this recipe. By the look and feel of it, Francese isn't something you would like or actually appreciate. This recipe is far too extended and has too many conflicting ingredients to be considered a true Francese.
- 1 1⁄2 lbs veal scallopini (pounded thin)
- 3 eggs (lightly beaten)
- 1 cup heavy cream
- salt and pepper
- 1⁄4 teaspoon oregano
- 1⁄4 cup flat leaf parsley (finely chopped)
- 1⁄2 cup grated parmesan cheese
- dry breadcrumbs
- 1⁄2 cup extra virgin olive oil
- 3⁄4 cup unsalted butter
- 1⁄4-1⁄2 cup flour
- 1⁄2 cup cream sherry
- 1⁄4 cup sweet marsala wine
- 1⁄4 cup lemon juice
- 1 cup chicken broth
- 12 slices thin prosciutto ham (at room temperature)
- 12 slices thin lemons
Directions See How It's Made
- Place each slice of veal between 2 sheets of wax paper, and with the flat side of a meat mallet, pound the meat very thin.
- Sprinkle veal with salt and pepper, and then dredge in flour.
- Dip veal in beaten eggs and dredge again in flour, and then in the bread crumbs.
- Saute veal in the 1/2 cup melted butter in a large skillet over medium-high heat for 2 or 3 minutes on each side, until a light golden brown.
- Remove the veal, reserving the drippings in the skillet, and set the veal aside and keep warm.
- In the skillet that has the reserved drippings, add the chicken broth, wine, 1/4 cup butter, lemon juice, parmesan cheese and heavy cream.
- Stir well.
- Over medium heat, bring to just to a boil, stirring frequently.
- Return the reserved veal to the skillet and place the prosciutto slices on top of the veal slices, and reduce the heat, and simmer uncovered for 5 minutes.
- Remove veal and mixture to a serving platter, placing lemon slices either on or around the veal.
- Sprinkle with the parsley flakes and serve immediately.