Veal Francaise Recipe
Battered & simmered in lemon butter served with penne
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Penne
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thick. Season with salt and pepper.
- 3
Batter the Veal
Dredge each cutlet in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off.
- 4
Cook the Veal
In a large skillet over medium heat, melt 4 tablespoons of butter. Add the veal cutlets and cook until golden brown, about 3-4 minutes per side. Remove and set aside.
- 5
Make the Sauce
In the same skillet, add lemon juice and chicken broth. Bring to a simmer, scraping up any browned bits from the pan. Stir in the remaining 2 tablespoons of butter until melted.
- 6
Combine and Serve
Return the veal to the skillet to coat with the sauce. Serve veal over the cooked penne pasta, garnished with fresh parsley.
