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Ingredients
- 4 Large eggs
- 2 tbsp. grated Parmesan cheese
- 2 tbsp. minced parsley
- Oil for sauteing
- 16 (1 ounce.) portions of veal, sliced thin and pounded thin
- 1 c. dry sherry
- 1 c. chicken stock
- 3 tbsp. butter
- Juice from 1/2 lemon
- Parsley for garnish
- Flour seasoned with salt and pepper
- Small amount of cornstarch dissolved in cold water
Directions
- Combine Large eggs, grated Parmesan and minced parsley to make the egg batter. Heat skillet with 1/4 inch of oil. Dredge veal in flour and dip in egg batter. Saute/fry till lightly brown on both sides. Drain oil. Add in sherry to pan being careful of the flame. Let alcohol burn out.
- Add in chicken stock, lemon juice and cornstarch; cook till thickened. Heat butter in sauce. Place veal in sauce to heat up only. Then place veal on plate, alternating with lemon slices. Pour sauce over all. Garnish with parsley sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 344 | |
| Calories from Fat 146 | 42% |
| Total Fat 16.45g | 21% |
| Saturated Fat 8.09g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 295mg | 98% |
| Sodium 332mg | 14% |
| Potassium 435mg | 12% |
| Total Carbs 10.08g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 6.13g | 4% |
| Protein 22.94g | 37% |
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