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Veal Francaise
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- #21386
Veal Francaise is a classic French dish made with veal cutlets that are pounded thin, dredged in flour, and cooked in a creamy wine sauce.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound veal cutlets
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cup all-purpose flour
2 large egg, beaten
1/2 cup butter
1/2 cup chicken broth
1 cup heavy cream
1/4 cup Chablis wine
1/4 cup butter
2 tablespoons fresh lemon juice
1 lemon, sliced thin
1 tablespoon minced fresh parsley
directions
Pound the veal cutlets to 1/4-inch thick by placing the cutlets between sheets of waxed paper and gently pounding with a meat mallet or rolling pin. Season the veal with the salt and pepper.
Place the flour in a shallow dish. Place the beaten egg in another dish.
Add the first measure of butter to a skillet over medium heat. Dredge the veal in the flour then coat in the egg, letting any excess drip off. Then, dredge again in the flour.
When the butter is melted, add the veal to the skillet and cook for 3 minutes on each side. Remove to a platter and keep warm.
Add the broth, cream, wine, remaining butter, and lemon juice to the skillet and mix well. Bring the liquid just to a boil, stirring frequently. Add the veal back to the skillet, reduce the heat to a simmer, and let cook for 5 minutes.
Serve the veal francaise over pasta, if desired, with the sauce. Top with the lemon slices and sprinkle with the parsley.
nutrition data
Nutritional data has not been calculated yet.
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