Veal Francese
HOME > Recipes > Veal Francese

Veal Francese

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.   

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...