Veal Francaise Recipe
Make Veal Francaise Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thick. Season with salt and black pepper.
- 2
Dredge the Cutlets
Set up a dredging station: place the flour on one plate, beat the eggs in a bowl, and mix the grated Parmesan cheese with the flour. Dredge each cutlet in flour, then dip in the beaten eggs, allowing excess to drip off, and finally coat with the cheese-flour mixture.
- 3
Cook the Veal
In a large skillet, heat the butter and olive oil over medium-high heat. Once hot, add the veal cutlets and cook for 3-4 minutes on each side or until golden brown and cooked through. Remove the cutlets and set aside.
- 4
Make the Sauce
In the same skillet, add the chicken broth and lemon juice. Scrape the bottom to release any brown bits and simmer for a few minutes until slightly reduced.
- 5
Serve
Return the veal cutlets to the skillet to coat with the sauce. Serve immediately with the sauce drizzled over the top.