Veal Francese Recipe
Scallopini dipped in egg and sautéed in a light butter and lemon sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Pound the veal scallopini to about 1/4 inch thickness. Season both sides with salt and black pepper.
- 2
Dredge the Veal
Place the flour on a plate. In a shallow bowl, beat the eggs. Dredge each piece of veal in the flour, shaking off the excess, then dip in the beaten eggs.
- 3
Cook the Veal
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the veal pieces in batches and cook for about 3-4 minutes on each side until golden brown. Remove and set aside.
- 4
Make the Sauce
In the same skillet, add the chicken broth and lemon juice. Bring to a simmer, scraping up any brown bits from the bottom of the pan. Stir in the remaining butter and adjust seasoning with salt and pepper.
- 5