Recipe: Scallopini of Veal francaise

SCALOPINI OF VEAL FRANCAISE

Ingredients~
1 lb veal - cut into small then pieces (approx 16 medallions)
1 cup + 2 tablespoons flour
6 eggs
1 cup parmesan cheese
4 tablespoons parsley - chopped
pepper to taste
1 cup oil
1/4 lb + 2 tablespoons butter
2 lemons - juice only
2 cups chicken stock ( bouillon cubes ok)
4 halves lemon
4 sprigs parsley

Method~
Take the veal and dredge through flour.
Beat the eggs, cheese and parsley together into a batter.
Dip veal into batter, saute in 12" skillet with hot oil, 2 minutes on each side.
Remove veal and empty oil from skillet.
Take 1/4 lb butter and brown in skillet.
Add lemon juice and chicken stock.
Bring to a boil.

To thicken the sauce~
2 tablespoons flour
2 tablespoons butter
Make into a paste.

Just before serving, take the sauce mixture and add sauteed veal.
Cover and simmer 5 - 7 minutes until tender.
Remove veal to a serving platter.
Thicken sauce by adding paste, little by little, to leftover sauce in skillet.
When blended, pour over veal.
Garnish with lemon and parsley.