Mom Mom Irene’s Paupiettes of Veal

8pp

Flatten 8 slices of veal tenders

Sprinkle each with samll bit  of olive oil

Chopped parsley and garlic

On top of each slice place a thin slice of proscuitto and slice of swiss chesse

Roll up and tie

Dip into flour,beaten egg and then fresh bread crumbs

Chill for a while ( bread crumbs will adhere better) and saute the veal in 1/2 oil and butter until golden brown.  Remove to baking dish. 

Turn veal over. Deglaze pan with juice of a lemon, 1/2  cup white wine and add 1 tbsp butter and 1 spoon of capers and season.  ( Add butter to sauce off the heat )  Bake in oven 1/2 hour to 45 minutes 350 (Do not bake veal with sauce on)

If you are preparing the veal a day ahead of the time do all the above, but when deglazing the pan do not add the butter.

Refrigerate until ready to bake.

Day of serving , re-heat the sauce and just before serving add butter. (off heat) and capers and pour over cooked veal.

DeGlaze saute veal- take it out put in baking dish. Dripping that are lift-heat.  Pour gravy and lump of butter over veal.

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