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Veal Francaise Recipe
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5 from 1 vote

Veal Francaise

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people


  • 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


  • Prep the ingredients including juicing the 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 sauce pan.
  • Season the cutlets with salt and pepper.
  • If frying 4 cutlets at a time (see note below) dredge 4 of them in the flour, knocking off any exess flour and then into the beaten egg.
  • Heat your fry pan up over medium-high heat. Add 1 tablespoon of olive oil to the pan and when hot, add the 4 coated veal cutlets.
  • Cook for 2 minutes on one side, flip and another 2 minutes on the other.
  • Transfer the 4 cutlets to a plate, cover with foil and keep warm.
  • Repeat the same process with the other 4 cutlets.
  • After removing the last 4 cutlets from the pan, reduce heat to medium and add the chicken stock, lemon juice and wine, stir to combine.
  • After 3 minutes, whisk in the butter 1 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 some sauce to each plate, top with 2 cutlets, a little more sauce and sprinkle with mince parsley.
  • Serve.


If you frying pan is not large enough to cook all 8 veal cutlets, cook them in batches of 4. Only dredge 4 of the cutlets in the egg and flour at a time or the 4 you are not cooking will get soggy and messy.