Veal Francesco Recipe

• 4 (5-6 ounce.) veal cutlets, pounded flat & thin by a meat mallet
• 2 lg., pre-cooked pcs of whole Conch shellfish (put the Conch through a sm. hole meat grinder or possibly minced very fine)
• 4 c. Italian flavored bread crumbs
• 1/8 teaspoon Cajun spice or possibly a dash of cayenne pepper
• 1 teaspoon salt
• 2 tbsp. fresh, finely minced parsley
• 2 Large eggs, beaten well
• 1/4 c. lowfat milk, added to Large eggs
• 1 c. all-purpose flour

1. 1.
2. Mix 1/2 c. of the bread crumbs, cajun spice, 1/4 tsp.
3. salt, parsley and the conch together.
4. 2.
5. Lay the veal out flat, then spread 1/4 of the crumb and conch fold in the center of the veal.
6. 3.
7. Bring the 2 sides of the veal inward, to touch the crumb mix.
8. 4.
9. Roll the veal up tightly, till it resembles a cake roll; you can use a toothpick if the veal won't stay closed.
10. Remember to remove the pick before serving.
11. 5.
12. Place the flour in a deep dish, and with your hand, roll the veal around till well coated.
13. 6.
14. Beat Large eggs well in a mixing bowl, then add in the lowfat milk.
15. 7.
16. Take the remainder of the bread crumbs (without the conch mix) and the 3/4 tsp.
17. salt, mix well and place in a deep dish.
18. 8.
19. With your left hand, place the floured veal in the egg mix and roll it around, till well coated.
20. Then remove it with your left hand and place it in crumb mix.
21. 9.
22. With your right hand, roll the veal in the crumb mix till well coated.
23. (Repeat this process till remaining veal are done, using the wet hand and dry hand method, thus you should have less of a mess.)
24. 10.
25. Saute/fry in oil or possibly butter till golden on medium to low heat.
26. Then place on a baking sheet and finish in oven at 350 degrees for 15 min.
27. Yield: 4 portions.

veal cutlets, shellfish, italian flavored bread crumbs, cajun spice, salt, parsley, eggs, milk, flour

Taken from cookeatshare.com/recipes/veal-francesco-22607 (may not work)