Veal Francese Recipe
{"handle":"veal-francese-rachael-ray","title":"Veal Francese","seoTitle":"Veal Francese | Rachael Ray","seoDescription":"Rachael shares quick and easy sauteed veal cutlets in a lemon, butter, white wine + cream sauce from her beloved Mamma Leone's in NY. ","image":"https://images.ctfassets.net/vmuke7sdou62/49RtjcFwE71VUHAbfcdoYF/fdc068713f3afb60c5ea8d47b4819637/16154_-_rr_-_veal_fancese_italian_american_style_salad_relish_tray_garlic_bread_1.jpg_itok_hPQdcXl4","ingredients":"
- 8 veal cutlets from the leg
- Salt and white pepper
- 1 cup AP flour
- 1 teaspoon each granulated garlic and onion
- 1 teaspoon ground sage
- 3 large eggs
- ¼ cup EVOO
- 1 lemon, thinly sliced
- ½ cup crisp Italian white wine
- ½ cup chopped flat parsley
- ½ cup chicken stock or bone broth
- 2 tablespoons butter
- Juice of 1 lemon
- ½ cup heavy cream
","preparation":"
Serves: 4
Prepare all your ingredients and set near the stove, including juicing a lemon and slicing a lemon, as this recipe moves fast. You will need a 14-inch or your largest nonstick skillet. Use a transfer platter to keep the veal warm if you need to make it in two batches based on pan size.
Pound veal to ¼ inch with mallet and season with salt and white pepper on both sides.
In a shallow dish, combine flour with granulated garlic and onion and sage.
In a second shallow dish, whisk up the eggs.
In the large skillet, heat a thin layer of EVOO on just-over medium heat. Coat the veal in the flour and shake off excess. Dip in eggs and cook 3 minutes, then turn and cook 2 minutes more. Keep on warm platter covered with foil. Brown thin slices of lemon in the pan, then add wine and reduce by half, 1 minute. Add half the parsley, the stock or bone broth, butter and lemon juice, then reduce heat to low, stir in cream and slide veal into sauce for 1 minute. Turn in sauce and place on platter. Arrange the sliced lemon on top and garnish with remaining parsley.
","tags":"Rachael Ray Show, Quick + Easy, Dinner","publishDate":"2022-05-09T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/veal-francese-rachael-ray"}
These quick & easy sauteed veal cutlets in a lemon, butter, white wine + cream sauce are inspired by the beloved Mamma Leone's in NY.
Ingredients
- 8 veal cutlets from the leg
- Salt and white pepper
- 1 cup AP flour
- 1 teaspoon each granulated garlic and onion
- 1 teaspoon ground sage
- 3 large eggs
- ¼ cup EVOO
- 1 lemon, thinly sliced
- ½ cup crisp Italian white wine
- ½ cup chopped flat parsley
- ½ cup chicken stock or bone broth
- 2 tablespoons butter
- Juice of 1 lemon
- ½ cup heavy cream
Directions
Serves: 4
Prepare all your ingredients and set near the stove, including juicing a lemon and slicing a lemon, as this recipe moves fast. You will need a 14-inch or your largest nonstick skillet. Use a transfer platter to keep the veal warm if you need to make it in two batches based on pan size.
Pound veal to ¼ inch with mallet and season with salt and white pepper on both sides.
In a shallow dish, combine flour with granulated garlic and onion and sage.
In a second shallow dish, whisk up the eggs.
In the large skillet, heat a thin layer of EVOO on just-over medium heat. Coat the veal in the flour and shake off excess. Dip in eggs and cook 3 minutes, then turn and cook 2 minutes more. Keep on warm platter covered with foil. Brown thin slices of lemon in the pan, then add wine and reduce by half, 1 minute. Add half the parsley, the stock or bone broth, butter and lemon juice, then reduce heat to low, stir in cream and slide veal into sauce for 1 minute. Turn in sauce and place on platter. Arrange the sliced lemon on top and garnish with remaining parsley.
