This lemony egg sauce works perfectly with veal cutlets, the richness of the eggs providing body and the lemon deftness.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- The Meat:
- 4 veal cutlets or scaloppini, weighing 1/3 pound each.
- 2 eggs, beaten
- 1/4 cup butter
- 1/2 cup finely ground breadcrumbs, toasted in the oven
- Salt
- Freshly ground pepper
- The Sauce:
- 3 egg yolks
- 2 tablespoons melted butter
- The juice of a half a lemon
- Thin slices of lemon, and a sprig of parsley
Preparation:
Pound the cutlets flat, trim away any fat, and remove the membrane lest it contract while cooking. Salt and pepper the meat to taste, dip it in the beaten egg, and dredge it in the bread crumbs, pressing down to make sure the crumbs stick.
Melt the butter in a large skillet, and when it begins to crackle fry the cutlets until golden, turning them once. While they are cooking, gently beat the ingredients for the sauce. When the cutlets are done, stir in the sauce. Cook a minute or two more, transfer everything to a serving dish, and serve, with a garnish of parsley and lemon.
The wine? A zesty red, or perhaps a robust white such as Vernaccia or Vermentino.
Yield: 4 servings veal cutlets in egg sauce.
Melt the butter in a large skillet, and when it begins to crackle fry the cutlets until golden, turning them once. While they are cooking, gently beat the ingredients for the sauce. When the cutlets are done, stir in the sauce. Cook a minute or two more, transfer everything to a serving dish, and serve, with a garnish of parsley and lemon.
The wine? A zesty red, or perhaps a robust white such as Vernaccia or Vermentino.
Yield: 4 servings veal cutlets in egg sauce.
