Veal Baci

• 1 cup all-purpose flour
• 1 cup grated Parmesan
• 1/3 cup grated Pecorino Romano
• 3 eggs, lightly beaten
• 2 1/4 pounds veal, cut into pieces and pounded thin
• 1/4 cup vegetable oil
• 1 shallot, diced
• 1 tablespoon sweet cream butter
• Salt and freshly ground black pepper
• 3 lemons, juiced
• 1 sprig fresh parsley leaves, chopped
• 1/4 cup white wine

1. Place flour and cheeses in a large flat dish.
2. Put the eggs in a bowl large enough to dip the veal.
3. Lightly flour the veal, then dip in eggs and flour mixture.
4. With the tip of a chef's knife poke about 10 holes in each piece of veal.
5. In a 12-inch saute pan, heat the oil (reserving a little).
6. Add the veal and cook until lightly brown on both sides, approximately 1 minute per side.
7. Remove the veal and place on a flat dish lined with paper towels.
8. Reserve.
9. In a separate 12-inch saute pan add remaining oil and heat.
10. When oil is warm add shallots and saute for 5 seconds.
11. Over a medium flame add butter, salt, pepper, lemon juice, parsley and white wine.
12. Put veal in sauce and cook for 2 minutes.
13. Remove veal and reduce sauce in pan.
14. When reduced by 1/2, spoon sauce over veal and enjoy!

flour, parmesan, romano, eggs, veal, vegetable oil, shallot, sweet cream butter, salt, lemons, parsley, white wine

Taken from www.foodnetwork.com/recipes/veal-baci-recipe.html (may not work)