Veal Francese Recipe
Lemon with a white wine sauce.
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparation of Veal
- 1
Prepare the Veal Cutlets
Start by gently pounding the veal cutlets to about 1/4 inch thickness using a meat mallet. This will help them cook evenly.
- 2
Dredge in Flour
Place the all-purpose flour on a plate. Season the flour with a little salt and pepper. Dredge each veal cutlet in the flour, shaking off any excess.
- 3
Beat the Eggs
In a shallow bowl, beat the 2 large eggs until well combined.
Cooking the Veal
- 4
Heat the Oil
In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.
- 5
Preparing the Sauce
- 6
Make the Sauce
In the same skillet, add the remaining olive oil and the unsalted butter over medium heat. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.
- 7
Add Wine and Seasonings
Pour in the white wine, lemon juice, and lemon zest. Stir well to combine and bring to a simmer. Add salt and black pepper to taste.
- 8
Finish the Sauce
Let the sauce simmer for about 3-5 minutes until slightly reduced. Stir in the chopped parsley just before serving.
Serving
- 9
Plate the Dish
Serve the cooked veal cutlets on plates, drizzling the white wine lemon sauce generously over them. Garnish with additional parsley if desired.
