Recipe courtesy of Mario Corry

Veal Baci

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  • Level: Easy
  • Yield: 2 servings
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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


  1. 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.
  2. 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!
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