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If necessary, gently pound the escalopes with the flat side of a meat mallet until very thin. Cut the ham into strips. Combine the flour with salt and pepper to taste in a shallow bowl. Coat the escalopes with seasoned flour, shaking off excess. Heat the oil and half the butter in a large frying pan, and when very hot add the escalopes and cook for about 1 minute on each side, until browned and just cooked through. Remove to a serving plate and keep warm. Add the ham to the pan and cook quickly, stirring, until it turns pink. Spoon over the veal. Add the remaining butter to the pan with 1 teaspoon of seasoned flour and stir over the heat for severaly seconds. Add the parsley, lemon juice and stock, stir well and boil for several seconds. Pour over the veal and ham and serve immediately. |