Simple Veal Francese
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]ks۶\ m E3s?NvӞHHE4 JV P%ˎs8v bӟ~=yfEY'O_YG˳7sby>{kX="ulV5j<oH69O{9Y8$W Ehw(z*fc݈$&5Yxr` b[!Hd(w7X֟Y$kEc2*7K+hlCNˌV-ోzͫe>>Jk1u*tU~^w NiL*@+1YWw-څ.`0X#]6N,N#:$f$ hNk[OC"hx!X\k 42 rhBQKpKuD4ϭ9/,E$3k6[3zQkL3g &"zSXg/'ON+u$$|AJO"%ձ~,ؼTK&VF;LXPnk !".E&#~|`+olG+3YJIcM\YR^E|ĻT=Taҭ kȋ$\(mUS"Wʾ]jB՘Rej3':$x$3 qq}5.~rf1iBF=nSc2r`J-y/QSqtvw_wil5?N ={z}z:n,L\'/&z/?֢S>gSSvxxxxfqFśxYz^hg/_x{}?<:K= _ޟӰ~|M4c?pЊ^=:kEE9L覦F wd U}ov(PLk[yܷ/$_(/iO}gNDy=r|2W)I_juAj@p7͝w5(~T^Zd?$'D]k?S8?ղk\=X?lUHSjƅѣ0h1}/:fW'9,*c+)*J'.)v繠XCr\ nӤ+-}6T\'ftB,On2U.d=,,ш$7OxHʹc:%Y0^o9禴8H Jr.hgE\VY^V'ΣE~uqw! (gn\]2% ]>J]l- Ғ#~i;=Ͼ@i/.3_vJK;t1Ё〇s+H.*x : <0"Z̩ʀdz{h"#:B6h:4VA)Ø)YF>7e9DZ ܱP' XÂWD>ׅ',er2)RmW27XK",26b j=k@(Cʽ{Vx?pJ5!T q IĞxA{R1~B=h,Pz*j%Sև.Fn #ŻEտ&< w]" ڈ 9`)ɀJEO|0W6E;&pb"e䋎R^f(1,O::u&{J? (K@U8"&㴀8i1p:Ͷu<׾Y 8do: $ȽNJ4]Yz?~TK|8uPjUھ,ƀg]'#!+ݞs퀵vVBYN>d'Tw=yBў'=c()o,zfwWR{_C}Naã=TtyZԐ~B1tpƁ?zvZ S4 ǑW ?-Kg#Q9>KjWS1U;J}fy LUgP?O@yOG (VFC I4$+9desN/r4uࡋC+On(԰K-(]Zc'!B%lέj^t"UK׀ťȗϐW[ED(Zh1x^Hz,pV h*}~*OүC_Rg%ؿÁ?OY a+ytZTj ht2q" qZ@4L3psr^p1| fW7Y vbJR d赠 uDåߵה:VUɕa%] m]Bb5 %6Or*խ˴l1 CAՄ/ .+|9GoUuç'S1M/MF'W S*oQ{EJf XlYi¨-s: f8:.%a&rW:$/9rxvƴ ~wd-BtM}2ӽԌCđc`F Κnou[+c}8^鲔[:inaF~-ߖ0!"NpKlS'A}>|jX~k?}Y9fѫZe䴌Hi ]o8g HB+h.rQ $3䃪EVdo5Ñx9s2> $kIe3arc >p.t 4"ȝuېoԬg3"%+STLZwd\)@9^圇aj2U $;HlVVB2ahKB"Ev={NrQ V νs7AҰo|vnJmGi퐃T4kMw c36eV/5 n͹1 }m(􀍑7ҁcVu%8 7uM=c(2bϰqDB0n 18LP8O88:6$ytfq\<LΦa&M.TduZ#p &n.jD s1\Ğ#'ͯRt :h _ȃr TZj HpSi T hDDA`چ&1O &.xa #mK¾hK0҄( u@3K$t`3ooR 2֙Uզco-:Qʒ_@iw6zVu[fDQGM&At Wjc -CII0wQi0gLFE%t@4ll,2|?vƉ6]K Xa.-]8K v]]WZC@ǔD״ V Lhi9X SÞ%-Mwiubi?8J X Bp-o ~hޜvtƱ`bw=J4:#Y .' -m "ciiDt\,ncݜlA?@Nb ׽^cҦߙ6҅8\ :æ\eg$Ry]4*ӆ:$ZxniJxqx;[etgcaL2mgb[W^i{CL;G+unӮ Simple Veal Francese
  Veal  
Last updated 10/4/2011 7:59:08 PM. Recipe ID 21757. Report a problem with this recipe.
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      Title: Simple veal francese
 Categories: Taste
      Yield: 4 Servings
 
    1/2 lb Veal scallops from leg
           	       Salt and pepper
      1    Egg, beaten well
           Flour for dredging
      6 tb Butter
      1 c  Dry white wine
 
  Place veal pieces between 2 sheets of waxed paper and pound with a
  mallet until they're thin. Season with salt and pepper. Place the
  beaten egg in a wide, shallow bowl. Place the flour on a wide plate.
  Dip the pounded veal in the egg. Remove, letting the excess egg drip
  off. Place each scallop in the flour, and coat lightly. Remove the
  scallops from the flour, and hold them in a single layer.
  
  Add 4 tablespoons of the butter to a saute pan large enough to hold
  the 6 scallops in a single layer. Melt the butter over medium-high
  heat. When it foams, add the veal. Saute, turning once, until the
  scallops are golden on the outside. Remove the scallops and hold in a
  single layer.
  
  Spill the butter out of the saute pan, and return the pan to high
  heat. Add the white wine and reduce it to 1/2 cup. Turn heat to very
  low. Swirl in the butter until the sauce is thickened. Add the
  reserved veal to the pan, turning them until they are coated with the
  sauce. Divide scallops among 2 plates, pour remaining sauce over
  them, serve immediately.
  
  Yield: 2 servings
  




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Recipe ID 21757 (Apr 03, 2005)

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