Veal Alla Francese Recipe

Cooking Instructions

1. 1

   Cook the Fettuccini

   In a large pot, bring salted water to a boil and cook the fettuccini according to package instructions until al dente. Drain and set aside.

2. 2

   Prepare the Veal

   Season the veal medallions with salt and black pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the veal and sauté for about 3-4 minutes on each side until browned. Remove from the skillet and set aside.

3. 3

   Make the Sauce

   In the same skillet, add the remaining 2 tablespoons of butter and sauté the garlic and mushrooms until the mushrooms are tender, about 5 minutes. Pour in the white wine and lemon juice, scraping the bottom of the skillet to deglaze. Let it simmer for about 5 minutes.

4. 4

   Combine and Serve

   Return the veal to the skillet and cook for an additional 2 minutes, allowing the flavors to meld. Toss the cooked fettuccini into the sauce to coat. Serve the veal over the fettuccini, garnished with chopped parsley.