Recipe courtesy of Mario Corry
Veal Baci
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- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1807
- Total Fat
- 101 g
- Saturated Fat
- 38 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 149 g
- Cholesterol
- 747 mg
- Sodium
- 2135 mg
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1807
- Total Fat
- 101 g
- Saturated Fat
- 38 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 149 g
- Cholesterol
- 747 mg
- Sodium
- 2135 mg
Ingredients
Directions
- Place flour and cheeses in a large flat dish. Put the eggs in a bowl large enough to dip the veal. Lightly flour the veal, then dip in eggs and flour mixture. With the tip of a chef's knife poke about 10 holes in each piece of veal. In a 12-inch saute pan, heat the oil (reserving a little). Add the veal and cook until lightly brown on both sides, approximately 1 minute per side. Remove the veal and place on a flat dish lined with paper towels. Reserve.
- In a separate 12-inch saute pan add remaining oil and heat. When oil is warm add shallots and saute for 5 seconds. Over a medium flame add butter, salt, pepper, lemon juice, parsley and white wine. Put veal in sauce and cook for 2 minutes. Remove veal and reduce sauce in pan. When reduced by 1/2, spoon sauce over veal and enjoy!
