- 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
Recipe courtesy of Mario Batali