Veal Matina-Jazzeppi's

Veal Matina

  • 5-7 medium shrimp
  • 10 tails crawfish meat
  • 2.5 oz jumbo lump crab
  • 5 artichoke hearts
  • 3/4 heavy cream
  • 1.5 oz Chardonnay
  • Olive oil or butter
  • Italian bread crumbs
  • Salt & pepper to taste
  • 2 escalopes veal
  • 7 oz cooked angel hair pasta

Cooking Instructions:

  1. Bread the veal escalopes with Italian bread crumbs and pan fry in olive oil 'til slightly golden and place on a paper towel to drain.
  2. Heat a saute pan over medium heat and add shrimp and crawfish.
  3. Add artichoke hearts and deglaze with wine.
  4. Add the heavy cream and reduce 'til thickened.
  5. Add the lump crab meat.
  6. Place veal over angel hair pasta and top with matina sauce, grated parmesan cheese and chopped parsley.

Yield: one serving