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Veal Audrey recipe

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

  • Pound veal very thin with a meat mallet.
  • In a bowl, mix together eggs, half-and-half,grated Parmesan cheese, chopped parsley, salt, and pepper; mixwell.
  • Coat the veal lightly with 2 tablespoonsflour then dip the egg mixture. Coat with dry bread crumbs.
  • Brown in butter and olive oil; set aside.
  • Add to the pan drippings, 1 tablespoonflour, chicken broth, lemon juice, and sherry. Simmer until slightlythickened and serve over the browned veal with cooked noodles.

    Makes 8 servings.

    Classic Veal Stock (Part 4)

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