Veal Francaise

search

Veal Francaise

SERVES
4
COOK TIME
10 Min

Don't let the fancy name scare you. Sure, this tastes fancy, but it's really a snap to make. If you don't believe me, try it and see for yourself.

What You'll Need

  • 1 1/4 pound veal cutlets, pounded to ½-inch thickness
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten
  • 3 tablespoons butter, plus more if needed
  • 1/3 cup dry white wine or dry vermouth
  • 2 tablespoons fresh lemon juice

What to Do

  1. Gently pound the veal to flatten it slightly with a kitchen mallet or rolling pin on a cutting board.

  2. In a shallow dish, combine the flour and salt; mix well. Place the beaten egg in another shallow dish.

  3. In a large skillet, melt 3 tablespoons butter over medium heat. Coat the veal in the flour, then in the eggs. Cook the veal for 2 to 3 minutes per side, or until golden.

  4. If necessary, cook the veal in more than 1 batch, removing any remaining cooked butter and adding more butter if necessary.

  5. Return all of the cooked veal to the skillet. Add the wine and squeeze the lemon over the veal. Cook for 2 to 3 more minutes, or until the sauce begins to glaze and thickens slightly.


Notes

Wanna give this an extra lemony zing? Go ahead and add a bit more lemon juice. Remember, what counts is that you give it the tastes you like!

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Trending Now

Close Window