Veal Francaise
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Italian
Veal Francaise
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 lemon juiced
- 1 lemon slice thin for garnish
- 2 eggs beaten
- 1 pound veal cutlets boneless - 8 cutlets
- salt and pepper to taste
- flour for dredging cutlets
- 2 tablespoons olive oil
- ½ cup chicken stock
- ½ cup dry white wine
- 2 tablespoons butter
- ½ cup heavy cream optional
- 2 tablespoons fresh parsley minced
Instructions
- Prep the ingredients, including juicing one lemon and slicing the other.
- Flatten the veal cutlets to a uniform ¼ inch thickness by placing them between two sheets of wax paper and hitting them with a meat hammer, rolling pin, or saucepan.
- Season the cutlets with salt and pepper.
- If frying four cutlets at a time (see note below), dredge 4 in the flour, knocking off any excess flour, and then into the beaten egg.
- Heat your fry pan over medium-high heat. Add one tablespoon of olive oil to the pan, and when hot, add the four coated veal cutlets.
- Cook for 2 minutes on one side, flip, and another 2 minutes on the other.
- Transfer the four cutlets to a plate, cover them with foil and keep them warm.
- Repeat the same process with the other four cutlets.
- After removing the last four cutlets from the pan, reduce heat to medium, add the chicken stock, lemon juice, and wine, and stir to combine.
- After 3 minutes, whisk in the butter one tablespoon at a time, and then the heavy cream if using.
- Return the reserved veal cutlets to the pan and cook for a couple of minutes to reheat and combine with the sauce.
- Add sauce to each plate, top with two cutlets, a little more sauce, and sprinkle with minced parsley.
- Serve.
Notes
- If your frying pan is not large enough to cook all eight veal cutlets, cook them in batches of 4. Only dredge 4 of the cutlets in the egg and flour at a time, or the four you are not cooking will get soggy and messy.
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