Veal Scallopini Maryland

• 8 (1/4-inch-thick) veal cutlets
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup clarified butter
• 1/4 cup butter or margarine
• 1 1/2 tablespoons lemon juice
• 1 tablespoon dry white wine
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon Worcestershire sauce
• 1 cup fresh crab meat, drained and flaked
• 2 ounces prosciutto ham, cut into 1/8-inch strips

1. Flatten veal to 1/8-inch thickness, using a meat mallet or rolling pin. Combine flour, salt, and pepper; mix well. Dredge veal in flour mixture.
2. Heat clarified butter in a large skillet over medium heat; add veal, and cook 2 minutes on each side or until lightly browned. Remove from pan, and keep warm.
3. Place 1/4 cup butter, lemon juice, wine, parsley, mustard, and Worcestershire sauce in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Add crab meat and ham, tossing until thoroughly mixed. Spoon mixture over cutlets to serve.

veal cutlets, allpurpose, salt, pepper, clarified butter, butter, lemon juice, white wine, parsley, mustard, worcestershire sauce, crab meat, ham

Taken from www.myrecipes.com/recipe/veal-scallopini-maryland (may not work)