Veal Francaise Recipe
Italian egg batter dipped and lightly sauteed with white lemon butter sauce.
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Ingredients
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Veal Francaise
Method
Cooking Instructions
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness. Season with salt and black pepper.
- 2
Dredge the Veal
Coat each veal cutlet in flour, shaking off any excess. Dip in beaten eggs mixed with parmesan cheese.
- 3
Cook the Veal
In a large skillet, heat olive oil over medium heat. Add the veal cutlets and sauté until golden brown, about 3-4 minutes per side. Remove and keep warm.
- 4
Make the Sauce
In the same skillet, add butter and allow to melt. Pour in the chicken broth and lemon juice, stirring to combine. Simmer for a few minutes until slightly thickened.
- 5
Serve
Return the veal to the skillet to coat in the sauce. Serve immediately with a drizzle of sauce on top.
