Veal Francese Sabatino's
| Yield: | 4 Servings |
| Categories: | Meats, Italian |
| 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 |
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