Veal Francaise
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 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.
Notes
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.