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Ingredients
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Veal Francese Ingredients
Sautéed Spinach Ingredients
Method
Veal Francese Directions
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4-inch thick using a meat mallet for even cooking.
- 2
Dredge the Cutlets
In a shallow dish, mix flour, salt, and black pepper. Dip each veal cutlet into the flour mixture, shaking off the excess.
- 3
Prepare the Egg Mixture
In a separate bowl, beat the eggs and mix in the Parmesan cheese until well combined.
- 4
Coat the Cutlets
Dip each floured cutlet into the egg mixture, ensuring they are well coated.
- 5
Cook the Cutlets
In a large skillet, heat olive oil and butter over medium heat. Cook the veal cutlets for about 3-4 minutes on each side until golden brown and cooked through. Remove and keep warm.
- 6
Make the Sauce
In the same skillet, add chicken broth and lemon juice, scraping the bits from the bottom of the pan. Simmer for 2-3 minutes until slightly reduced.
- 7
Combine with Cutlets
Return the veal cutlets to the skillet and coat them in the sauce. Cook for an additional minute to heat through.
Sautéed Spinach Directions
- 8
Prepare the Garlic
Mince the garlic cloves.
- 9
Sauté the Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- 10
Add the Spinach
Add the fresh spinach to the skillet, tossing gently until wilted. This should take about 3-4 minutes.
- 11
Season the Spinach
Season with salt and black pepper, tossing to combine. Cook for an additional minute.
