Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Veal Scallopine Francese In Lemon Sauce
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A classic dish made with veal cutlets that are browned and served with a wine and caper sauce
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 eggs
2 tablespoons milk
1/4 cup olive oil
flour, for dredging
2 pounds veal round cutlets, pounded 1/4-inch thick
salt and pepper
3 tablespoons butter
1/2 lemon, seeds removed and cut in very thin slices
1/4 cup dry white wine
1/4 cup capers, drained
1/4 cup chicken stock
1/2 lemon, juiced
1 tablespoon chopped fresh Italian parsley
directions
Whisk together the eggs and milk in a shallow bowl. Place the flour in another shallow dish.
Heat the oil in a skillet over medium-high heat.
Lightly season the veal with salt and pepper. Dredge the veal in the flour and then coat in the egg mixture letting any excess drain off.
Add the veal to the skillet and cook, turning once, until brown on both sides. Remove to paper toweling to drain.
Wipe out the skillet. Add the butter and lemon slices and cook, stirring constantly, until golden brown.
Add the wine and capers to the skillet. Return the veal to the skillet. Bring the liquid to a boil and let cook for 3 minutes. Add the chicken stock and lemon juice to the skillet and reduce the heat to a simmer. Let cook until the sauce thickens and the veal is cooked through.
Place the veal on individual serving dishes. Spoon the sauce over the veal and sprinkle with the parsley. Serve hot.
recipe tips
For a thicker sauce, mix a teaspoon of flour or cornstarch with water and whisk into the simmering sauce until desired thickness is achieved.
Allow the veal to come to room temperature before cooking so it cooks evenly.
To enhance the sauce, try adding a small amount of minced garlic or shallot to the pan before adding the wine and capers.
If the sauce is too acidic, a pinch of sugar can balance the flavors.
Make sure the skillet is hot before adding the veal to achieve a good sear.
Lemon slices add flavor and decoration, but make sure they are thinly sliced to be edible or remove them before serving if preferred.
Fresh parsley not only adds color but also a fresh, herbal note to the dish; do not substitute with dried parsley, as the flavor will not be the same.
common recipe questions
Can chicken or pork be used as a substitute for veal?
Yes, thinly sliced chicken breasts or pork cutlets can be used as substitutes. Make sure they are pounded to the same thickness for best results.
What is the purpose of pounding the meat?
Pounding tenderizes the meat and helps it cooks quickly and evenly.
Why is the veal dredged in flour before egg?
Dredging in flour helps the egg wash adhere better to the veal, creating a coating that becomes golden and adds texture when cooked.
Can I use a different type of oil instead of olive oil?
Yes, any neutral oil like canola or vegetable oil can be used, though olive oil adds a complementary flavor.
Is there a non-alcoholic substitute for the white wine?
Chicken or vegetable broth can be used as a non-alcoholic substitute, though the wine adds acidity and flavor to the sauce.
What can I use instead of capers?
Green olives, chopped finely, can be a good substitute for capers, they have a similar briny flavor.
How should leftovers be stored and reheated?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat or in the microwave, adding a little water or stock to thin the sauce if necessary.
Can Veal Scallopine Francese be frozen?
It is best enjoyed fresh. Freezing may alter the texture of the meat and sauce, but if necessary, freeze in an airtight container for up to 1 month. Thaw in the refrigerator before reheating.
What sides pair well with this dish?
Light pasta dishes, steamed vegetables, or a fresh salad.
nutrition data
399 calories, 28 grams fat, 2 grams carbohydrates, 33 grams protein per serving. This recipe is low in carbs.
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