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Vitello Alla Francese (Batter Fried)

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Submitted by badgerfan

Veal Francese dredges pounded scaloppine in flour, dips in seasoned egg wash, and pan fries in butter for golden cutlets finished with a fresh lemon pan sauce. Italian-American classic.

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

30 min

Veal Francese is the Italian-American restaurant favorite that turns thin veal cutlets into something glossy, lemony, and pan-finished in under 10 minutes. The defining move is the egg dip: cutlets get dredged in flour first, then bathed in beaten egg with a splash of milk, which fries up into a delicate eggy crust unlike the bread-crumb finish on a piccata or Milanese.

Pounding the scaloppine is the step most home cooks rush. Use a flat mallet (not the spiked side) and tap the cutlets to an even quarter-inch thickness. Even thickness means even browning and tender bites instead of leathery edges.

A whole lemon’s juice hits the hot pan after the veal comes out, deglazing the milk solids and butter into an instant pan sauce. Pour it over the cutlets while everything’s still hot so the sauce stays loose and bright.

Chef Tips

  • Pat the cutlets dry before flouring. Wet veal makes the flour gummy instead of dry-coated.
  • Cook in two batches if your skillet is crowded. Crowding drops the temperature and steams the egg coating.
  • Use real butter, not margarine. The browned milk solids are what gives this dish its color and nutty depth.
  • Don’t skip the parsley. The fresh herb cuts through the richness and lifts the lemon.

Variations

  • Swap veal for chicken cutlets pounded thin for a budget-friendly Francese. Same technique works perfectly.
  • Add a splash of dry white wine with the lemon juice for a more substantial pan sauce.
  • Serve over angel hair pasta or alongside spaghetti marinara as suggested in the recipe.

Ingredients

8 8
EACH EACH VEAL CUTLET *
¼ 59
1 1
LARGE EACH EGG
2 30
TABLESPOONS ML MILK
6 90
TABLESPOONS ML BUTTER
1
X SALT AND BLACK PEPPER
to taste *
1 1
EACH LEMON
juice only
1 1
EACH LEMON
in 8 thin slices
1 15
TABLESPOONS ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 203 81% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 140mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 13% Vitamin C 20%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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