Veal Francaise
Submitted by momtotrav
Classic veal francaise with egg-dipped cutlets sautéed in butter, then simmered in a bright lemon, white wine, and chicken broth sauce. Italian-American comfort at its finest, ready in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minWalk into any old-school Italian restaurant in New York and veal francaise is on the menu. There’s a reason it never leaves.
Thin veal cutlets get the double treatment: dredged in flour, dipped in beaten egg, then sautéed in a generous amount of butter until they’re golden with a delicate, almost crepe-like coating.
The pan sauce is where the magic happens. Chicken broth, dry white wine, fresh lemon juice, and more butter come together into a glossy, tangy sauce that gets spooned over the cutlets until they’re practically swimming.
Garnish with thin lemon slices and fresh parsley, and serve it fast. This dish doesn’t wait for anyone.
Kitchen Tips
- Pound the cutlets to an even quarter-inch thickness. Uneven cutlets cook unevenly and you’ll get dry edges before the thick parts are done.
- The flour-egg-flour double dredge is key to that signature golden coating. Don’t skip the second pass through the flour.
- Heavy cream is listed as optional but it turns the sauce from bright and tangy to rich and luxurious. Your call, but it’s worth trying at least once.
- Use a wide skillet so the cutlets aren’t crowded. Cook in batches if needed.
Ingredients
Directions
Place veal cutlets between 2 sheets of wax paper; flatten to ¼ inch thickness, using a meat mallet or rolling pin (or have butcher cut veal for scallopine).
Sprinkle with salt and pepper, dredge in flour.
Dip veal in beaten egg, dredge again in flour.
Sauté veal in ½ cup melted butter in a large skillet over medium-high heat for 2 to 3 minutes on each side.
Remove veal, reserving drippings in skillet; set aside and keep warm.
To the skillet add chicken broth, wine, ¼ cup melted butter, lemon juice (heavy cream if desired =optional=); stir well.
Bring just to a boil over medium heat, stirring frequently.
Return the reserved veal to the skillet; reduce heat, and simmer, uncovered, 5 minutes.
Remove veal mixture to a serving platter placing lemon slices either on or around the veal.
Sprinke with minced parsley.
Serve immediately.
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