Piccata Locanda Ticinese
Ingredients
1 lb veal loin, cut in thin slices
Flour to dredge
2 beaten eggs
2 tbsp grated parmesan
2 tbsp olive oil
2 tbsp butter
1/2 cup ham, sliced into thin strips
2 cups red wine
1/4 cup veal stock
1/2 cup diced tomatoes
Fresh parsley, minced, to garnish
Salt and pepper
Directions
1. Salt and pepper the meat. Dredge the veal slices very lightly in flour, thoroughly shaking off the excess.
2. Mix beaten eggs with parmesan cheese. Dip slices in egg mixture and coat on all sides. Fry veal quickly in butter and olive oil. Veal should be thin so it will take about 1 min. on each side. Remove from pan and keep warm.
3. Warm sliced ham in butter left in pan. When warm take ham out of pan and put on top of veal.
4. Add wine to pan and reduce down by half. Add in veal stock and diced tomatoes and let simmer for a few minutes. Pour sauce over veal and ham and garnish with fresh minced parsley.