Vitello Alla Francese (Batter Fried)

30 minutes Prep: 15 minutes Cook: 10 minutes

203 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

8	each	veal scallops
1/4	cup	flour, all-purpose
1	each	egg
2	tablespoons	milk
6	tablespoons	butter
1	x	salt and black pepper	to taste
1	each	lemon	juice only
1	each	lemon	in 8 thin slices
1	tablespoons	parsley leaves	chopped fine

Directions

Pound the scaloppine lightly with a flat mallet.

Sprinkle with salt and pepper and dredge on both sides in flour.

Beat the egg well and add the milk, salt, and pepper, blend.

Dip the veal in egg to coat on both sides.

Heat the butter in a very heavy skillet and add the veal.

Cook about 2 minutes on one side, or until golden.

Turn and cook on the second side until golden.

Remove the veal and add the lemon juice to the skillet.

Pou this over the veal.

Garnish with lemon slices and sprinkle with parsley.

Serve with Spaghetti with Marinara Sauce.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 72g

Amount per Serving

Calories 203 81% of calories from fat

	% Daily Value*
Total Fat 18.0g	28%
Saturated Fat 11.0g	56%
Trans Fat 0.0g
Cholesterol 92mg	31%
Sodium 140mg	6%
Total Carbohydrate 8.0g	3%
Dietary Fiber 0.0g	1%
Sugars 1.0g
Protein 3.0g	5%

Vitamin A	13%		Vitamin C	20%
Calcium	2%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Nuts: Page 6

Last Recipes Viewed

Recipe Bite

The Root of the Matter

by Mark R. Vogel

Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...

Member Review

Kohl Westfalisch (Westphalian Cabbage)

Very authentic German flavor. Easy, quick recipe. We served it with baby back ribs seasoned with Penzeys Galena Street rub. The meal brought back memories of my grandmother's cooking.

Reviewed by sweetlady