Veal Francesco Recipe

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   1.

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   Mix 1/2 c. of the bread crumbs, cajun spice, 1/4 tsp.

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   salt, parsley and the conch together.

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   2.

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   Lay the veal out flat, then spread 1/4 of the crumb and conch fold in the center of the veal.

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   3.

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   Bring the 2 sides of the veal inward, to touch the crumb mix.

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   4.

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   Roll the veal up tightly, till it resembles a cake roll; you can use a toothpick if the veal won't stay closed.

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    Remember to remove the pick before serving.

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    5.

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    Place the flour in a deep dish, and with your hand, roll the veal around till well coated.

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    6.

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    Beat Large eggs well in a mixing bowl, then add in the lowfat milk.

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    7.

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    Take the remainder of the bread crumbs (without the conch mix) and the 3/4 tsp.

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    salt, mix well and place in a deep dish.

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    8.

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    With your left hand, place the floured veal in the egg mix and roll it around, till well coated.

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    Then remove it with your left hand and place it in crumb mix.

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    9.

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    With your right hand, roll the veal in the crumb mix till well coated.

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    (Repeat this process till remaining veal are done, using the wet hand and dry hand method, thus you should have less of a mess.)

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    10.

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    Saute/fry in oil or possibly butter till golden on medium to low heat.

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    Then place on a baking sheet and finish in oven at 350 degrees for 15 min.

* Per serving · 4 servings · Values may vary.