- 1 cup all-purpose flour
- 1 cup grated Parmesan
- 1/3 cup grated Pecorino Romano
- 3 eggs, lightly beaten
- 2 1/4 pounds veal, cut into pieces and pounded thin
- 1/4 cup vegetable oil
- 1 shallot, diced
- 1 tablespoon sweet cream butter
- Salt and freshly ground black pepper
- 3 lemons, juiced
- 1 sprig fresh parsley leaves, chopped
- 1/4 cup white wine
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!
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Mario Corry