Italian egg batter dipped and lightly sauteed with white lemon butter sauce.

Pound the veal cutlets to about 1/4 inch thickness. Season with salt and black pepper.

Prepare the Veal

Coat each veal cutlet in flour, shaking off any excess. Dip in beaten eggs mixed with parmesan cheese.

Dredge 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.

Cook the Veal

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.

Make the Sauce

Return the veal to the skillet to coat in the sauce. Serve immediately with a drizzle of sauce on top.

veal francaise

Recipe information

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