Vitello Palatina
(Veal Palatina)
|
I do not know where Dad came up with this, and I do not remember him making it when I was young or visited when I had grown older. At any rate, this is one of the recipes found in his papers. |
Ingredients - Sauce
| 1 | Oz. | Butter |
| 1/8 | Tsp. | Lemon Juice |
| 1 | Tbl. | Parsley - chopped |
| 1 | Tbl. | Garlic - minced or squeezed through a garlic press |
Ingredients - Veal
| 2 | Slices | Cheese - A jack cheese was used in Dad's recipe - a similar cheese would also work |
| 2 | Oz. | Butter |
| 1 | Lg. | Egg - beaten |
| 10 | Oz. | Veal - lean and cut thin (This should yield 4 slices) |
| 3 | Slices | Prosciutto |
| 4 | Slices | Cheese - A Jack type cheese or a provolone will work nicely |
| 2 | Lg. | Eggs |
| 1/2 | Cup | Flour - All purpose unbleached |
| 1/4 | Cup | Extra Virgin Olive Oil |
| Q. B. | Salt and Pepper |
Preparation of the Sauce
Brown the butter slightly. Add the lemon juice and cook for 1 minute. Add the parsley and set aside. (Leave it on the warm burner)
Preparation of Veal
Make a paste of the Parmesan cheese, butter and the beaten egg.
Place one piece of prosciutto and one piece of cheese on a slice of veal. Spread the butter and Parmesan paste on another slice of veal to make a sandwich. Press firmly. Do this until all of the veal slices are converted to similar sandwiches. Place all the sandwiches on a tray or plate and put into the refrigerator to chill.
Meanwhile, beat the remaining two eggs with a little water and salt. When ready to cook the veal, heat the olive oil i a heavy bottomed fry pan. Dip each sandwich in the flour then into the egg mixture. Fry the veal sandwiches, browning each side.
Serve hot garnished with the sauce and the chopped parsley.
