Veal Francaise Recipe

Veal Francaise Directions

1. 1

   Prepare the Veal

   Start by tenderizing the veal cutlets to about 1/4 inch thickness. You can do this by placing them between two sheets of plastic wrap and gently pounding them with a meat mallet.

2. 2

   Set Up Breading Station

   In one shallow dish, place the all-purpose flour mixed with salt and black pepper. In another shallow dish, beat the eggs until well combined. In a third dish, combine the grated Parmesan cheese and chopped fresh parsley.

3. 3

   Bread the Veal

   Dredge each tenderized veal cutlet first in the flour mixture, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it with the Parmesan and parsley mixture, pressing gently to adhere.

4. 4

   Cook the Veal

   In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the breaded veal cutlets in batches, ensuring not to overcrowd the pan. Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the cooked veal from the skillet and set aside.

5. 5

   Make the Sauce

   In the same skillet, add the remaining 2 tablespoons of butter and pour in the lemon juice. Scrape up any browned bits from the bottom of the skillet, allowing the sauce to simmer for a couple of minutes.

6. 6

   Combine and Serve

   Return the cooked veal cutlets to the skillet, spooning the lemon sauce over them. Cook for an additional minute to warm through. Serve immediately, garnished with extra parsley if desired.