Polly-O Cooking with Cheese/1977

Veal Scaloppine alla Francese
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 or 1-1/2 pounds veal scaloppine cut very thin and in approximately 3-inch squares slices of white bread slices of Mozzarella
2 or 3 eggs, lightly beaten salt and pepper flour
olive oil for deep frying round thin slices of lemon chopped parsley



1 Cut as many slices of bread to equal slices of meat. Remove crust. Cut an equal number of slices of mozzarella about the same size. Heat olive oil. Season flour with salt and pepper. Dredge meat slices with flour, dip in egg and then in flour again and fry slowly in hot olive oil first on one side then on the other until golden and puffy. Follow the same procedure with cheese and bread. Arrange everything on a platter in rows, a slice of meat, a slice of bread, a slice of mozzarella, etc, each overlapping the other. Top with thin slices of lemon and sprinkle with parsley. Serve hot.

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