Breaded veal scallops sauteed and servedwith a sherried pan sauce over cooked noodles.
Recipe: Veal Audrey
2 pounds veal cutlets
3 large eggs
1/4 cup half-and-half
2 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 cup dry bread crumbs
1 tablespoon butter
1 tablespoon olive oil
1 1/4 cups chicken broth
3 tablespoons lemon juice
3/4 cup sherry
Cooked noodles for accompaniment
Makes 8 servings.
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