Veal Francaise with Lobster/Shrimp Topping

• Topping:
• 8 oz lobster tail
• 1/4 lb shrimp
• Veal:
• 1 cup flour
• 3/4 tsp seasoned salt
• 1/2 tsp seasoned pepper
• 1-1/2 lbs veal cut for scallopine
• 3 Tbsp olive oil
• 3 Tbsp butter
• 3 eggs
• 3 Tbsp lemon juice
• Assembly:
• 1/4 lb Jarlsberg cheese, sliced thin

Topping

Bring 4 quarts of water to a boil and add the lobster tail and shrimp. Reduce heat and simmer for 5 minutes, or until seafood is cooked through. Do not overcook! Drain and cool.

Slice both the lobster and shrimp in thin slices.

Veal

Lay a large sheet of waxed paper on a work surface. Mix the flour, salt, and pepper. If the veal is thick, pound it to 1/4″ thick. Note: I purchased my veal at Costco, it needed no treatment. Dredge the veal in flour and shake off excess. Place on the wax paper and let set for 10 minutes.

Beat the eggs and lemon juice in a large bowl. Dip the veal in the egg mixture, and dredge in flour again. Note: This is messy. Deal with it.

Heat oil and butter over medium-high heat until butter sputters. Fry the veal in batches until browned on both sides. Add more oil as needed, between batches. Keep warm on a platter.

Assembly

Heat the oven to 500 F.

Place the cooked veal on baking sheets. Place the lobster/shrimp atop the veal and place the cheese on top. Bake for 10 minutes or until the cheese is melted. Serve immediately.

Cook’s Notes

This recipe is FAR more labor intensive than you’d think. Give yourself twice as much time as you think you need.

Also, this is NOT low-fat, low-calorie. Enjoy it once in a while and don’t sweat it.

Veal Scaloppini with Savory Sauce

• 1-1/2 lbs veal cutlets
• flour
• olive oil
• 1/2 lb button mushrooms
• 1/2 cup pine nuts
• 12 large sage leaves
• 3 anchovy fillets, minced (optional)
• 2 cloves garlic, minced
• 1 cup dry white wine
• 4 Tbsp unsalted butter
• fresh sage leaves

Dredge veal cutlets in flour, shaking off excess. Heat 2 Tbsp oil in heavy skillet over medium-high heat. Add mushrooms and cook until golden brown, shaking skillet frequently, about 5 minutes. Remove mushrooms from skillet and keep warm. Add 2 Tbsp oil to skillet and heat over medium heat. Add a few of the cutlets and brown well, about 7 minutes per side. Transfer to platter. Season with salt & pepper to taste. Repeat the browning process until all cutlets is cooked, adding 2 Tbsp oil for each batch.

Add 2 Tbsp oil to skillet and heat over medium heat. Add pine nuts and cook until golden brown, shaking the skillet frequently. Add sage, anchovies, & garlic and stir 1 minute. Return mushrooms to skillet. Stir in wine, scraping up browned bits, and simmer until thickened. Whisk in butter, 1 Tbsp at a time. Spoon sauce over cutlets. Garnish with fresh sage leaves. Serve immediately. Serves 6.