Veal Francaise Recipe
Egg battered veal cutlet with white wine and lemon sauce
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Ingredients
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Veal Cutlets
Sauce
Method
Preparation of Veal Cutlets
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides.
- 2
Dredge in Flour
Spread the all-purpose flour on a plate. Dredge each veal cutlet in the flour, shaking off the excess.
- 3
- 4
Coat the Cutlets
Dip the floured veal cutlets into the beaten eggs, ensuring they are fully coated.
Cooking the Veal
- 5
Heat the Oil and Butter
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
- 6
Making the Sauce
- 7
Deglaze with Wine
In the same skillet, pour in the white wine, scraping the bottom to release any browned bits. Bring to a simmer.
- 8
Add the Chicken Stock
Stir in the chicken stock, lemon juice, and lemon zest. Allow the sauce to simmer for about 5 minutes until slightly reduced.
- 9
Finish the Sauce
Add chopped fresh parsley to the sauce, then return the veal cutlets to the skillet. Spoon the sauce over the cutlets and cook for an additional 2 minutes.
Serving
- 10
Plate the Dish
Transfer the veal cutlets to serving plates and drizzle with the lemon-wine sauce. Serve immediately.
