Veal Birdies Tidewater Style with Smithfield Ham Backfin Crab and Lemon Caper Sauce
Ingredients
- 1/2 pound backfin crabmeat, picked over for shells and cartilage
- 2 tablespoons roughly chopped fresh chervil (or substitute parsley)
- 8 (4-ounce) slices veal leg
- Kosher salt and freshly cracked black pepper, to taste
- 8 very thin slices Smithfield ham (or substitute prosciutto)
- 4 tablespoons (1/2 stick) unsalted butter
- 3 tablespoons capers, rinsed well
- 1/2 lemon
- 1/4 cup roughly chopped fresh parsley
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments