Veal Francese Recipe

Prepare veal

If your veal cutlets are thicker than 1/4", place them between plastic wrap and pound gently with a meat mallet to an even 1/4" thickness (about 1/8–1/4"). Pat dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Set up dredging station

Place the flour on a shallow plate and season with the remaining 1/2 tsp salt and a pinch of black pepper. In a shallow bowl, whisk the eggs with the milk until smooth. If using breadcrumbs, place them on a separate plate.

Dredge veal

Working with one cutlet at a time, lightly dredge in the seasoned flour, shaking off excess. Dip into the egg mixture, letting excess drip back into the bowl. If using breadcrumbs, press lightly into breadcrumbs to coat evenly; otherwise the egg alone will give a light Francese coating. Set cutlets on a wire rack or plate while you heat the pan.

Heat pan

In a large skillet (10–12"), heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat until the butter foams and begins to color slightly but before it smokes. The oil raises the boiling point so the butter won't burn.

Cook cutlets

Add 2–3 cutlets to the pan without overcrowding (work in batches). Cook 1.5–2 minutes per side, or until the coating is golden and the veal just reaches an internal temperature of 145°F (63°C). Transfer cooked cutlets to a warm platter and tent loosely with foil. Add the remaining 1 tbsp butter and 1 tbsp olive oil between batches, reheating the pan each time.

Deglaze and reduce

With the pan over medium heat, add the white wine to the hot skillet to deglaze, scraping up the browned bits with a wooden spoon. Allow the wine to bubble and reduce by about half (about 2–3 minutes).

Finish sauce

Add the chicken stock, lemon juice and lemon zest to the pan. Bring to a gentle simmer and reduce for another 2 minutes to slightly thicken. Stir in the capers (if using).

Mount with butter and herbs

Reduce heat to low and swirl in the remaining 1 tbsp butter until the sauce is glossy and slightly thickened. Taste and adjust seasoning with a small pinch of salt and up to 1/4 tsp pepper if needed. Stir in the chopped parsley.

Return veal to pan

Return the veal cutlets to the skillet for 30–60 seconds per side to rewarm and coat lightly with sauce. Spoon sauce over the cutlets as they heat.

Transfer cutlets to individual plates or a serving platter. Spoon remaining sauce over the veal, garnish with additional chopped parsley and lemon slices or wedges. Serve immediately with a starch such as pasta, mashed potatoes, or roasted potatoes and a simple green vegetable.