Vitello Francais Recipe
Veal medallions egg battered and finished with lemon, butter, white wine
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Season the veal medallions with salt and black pepper on both sides.
- 2
Batter the Medallions
Place the flour in a shallow dish. In another shallow dish, beat the eggs. Dredge each veal medallion in flour, shaking off excess, then dip in the beaten eggs.
- 3
Cook the Veal
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the egg-battered veal medallions and cook for about 3-4 minutes on each side, or until golden brown. Remove the medallions and keep warm.
- 4
Make the Sauce
In the same skillet, add the white wine and lemon juice. Scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
- 5
Finish with Butter
Add the remaining 2 tablespoons of butter to the sauce and swirl until melted and emulsified.
- 6
Serve
Return the veal medallions to the skillet, spoon the sauce over them, and garnish with fresh parsley before serving.
