Vitello Franco Recipe
Veal medallions egg battered and finished with capers, artichoke hearts, lemon, butter, white wine
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Season the veal medallions with salt and black pepper on both sides. Set aside.
- 2
Egg Battering
In a shallow bowl, beat the eggs. Dip each veal medallion into the egg mixture, coating both sides.
- 3
Sear the Medallions
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Sear the egg-battered veal medallions for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, add the white wine, scraping up any bits stuck to the bottom. Allow it to simmer for about 2-3 minutes.
- 5
Add Artichokes and Capers
Stir in the artichoke hearts and capers. Cook for another 2 minutes.
- 6
- 7
Combine and Serve
Return the veal medallions to the skillet, coating them in the sauce. Cook for an additional minute to heat through. Serve immediately.
