MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: VEAL FRANCESE SABATINO'S+++FGGT98B
  Categories: Meats, Italian
       Yield: 4 servings
  
       3    Eggs, lightly beaten
       1 c  Half & half
            Salt & pepper to taste
       2    Large pinches oregano
     1/4 c  Chopped parsley
     1/2 c  Grated parmesan cheese
   1 1/2 lb Veal scaloppine,
            Pounded thin (enough for
      12 pn Pounded thin (enough for
       1 lb Dry bread crumbs
     1/2 c  Olive oil
       4 tb Butter
     1/4    To 1/2 cup flour
     1/2 c  Dry sherry
     1/4 c  Sweet marsala
     1/4 c  Lemon juice
       1 c  Chicken broth
      12    Thin slices prosciutto ham,
            Room temperature
      12    Thin slices lemon
  
   FAWN STREET, BALTIMORE WINE: BOLLA AMARONE 1. Mix together eggs,
   cream, seasonings, pars- ley & cheese. Dip the veal pieces into the
   bat- ter & then into the bread crumbs. Shake off the excess.2. Heat
   olive oil & butter in a large frying pan until hot. 3. Saute veal
   until crisp on both sides. Remove from skillet, add the flour to the
   pan drippings, enough to form a smooth paste, & stir until smooth.
   Pour in the sherry, Marsala, lemon juice & chicken broth. Bring to a
   boil. Season with salt & pepper. 4. Strain over cooked veal. Top each
   piece of veal with a piece of prosciutto ham & a thin slice of lemon.
   Serve. Note: Make sure the fat in the skillet is quite hot before you
   add the breaded pieces of veal, otherwise the crumbs will absorb the
   fat.
  
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