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OCR Page 1 of 2Piccata of Veal
12 trimmed, thin slices of veal
1/4 cup grated romano cheese (optional)
1/2 cup flour
1/2 cup vegetable oil
2 eggs, beaten in a small bowl
Salt and ground white pepper
1 tbsp. chopped parsley
Slowly heat the oil in a large teflon pan or iron skillet. Sprinkle veal on both sides with salt and
pepper. Then dip each veal slice very lightly on both sides in the flour. Mix together the
parsley and the beaten eggs. Put the veal into the egg mixture, turning each slice. Sauté egg
coated veal in the hot oil to a golden brown on both sides. Remove to a serving platter. Serve
Veal Piccata with pasta or rice and tomatoes.
Yield: 6 servings
With Best Wishes,
Dancy Reagoo
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