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  • Scaloppine al Martini
    Recipe contributed by Barbara Stagno
    • 12 veal medallions
    • 1 cup flour
    • 1 cup grated cheese
    • 2 eggs, beaten
    • Oil for frying
    • 2 tbsp. butter
    • Juice of 1/2 lemon
    • 1/2 cup beef stock
    Dredge veal in flour, then dip into the beaten eggs and finally dip it into the cheese. Fry veal in oil until golden. Remove, cover and set aside. Discard oil. Place butter, lemon juice and beef stock in pan. Simmer over a low flame until liquids are reduced by half (approximately 15 minutes). Pour sauce over veal. Serves 4.

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