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Veal Francaise Recipe
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4.88 from 8 votes

Veal Francaise

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

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.