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Veal Francaise

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ pounds veal cutlets
boneless
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½ teaspoon salt
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¼ teaspoon black pepper
ground
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1 ½ cups all-purpose flour
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2 large eggs
eaten
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½ cup butter
,
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1 cup heavy whipping cream
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½ cup chicken broth
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¼ cup white wine
dry
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¼ cup butter
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2 tablespoons lemon juice
fresh
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1 tablespoon parsley leaves
minced fresh
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1 each lemon
slice thin
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Ingredients

Amount Measure Ingredient Features
680.4 g veal cutlets
boneless
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2.5 ml salt
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1.3 ml black pepper
ground
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355 ml all-purpose flour
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2 large eggs
eaten
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118 ml butter
,
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237 ml heavy whipping cream
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118 ml chicken broth
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59 ml white wine
dry
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59 ml butter
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3E+1 ml lemon juice
fresh
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15 ml parsley leaves
minced fresh
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1 each lemon
slice thin
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 395g (13.9 oz)
Amount per Serving
Calories 111661% from fat
 % Daily Value *
Total Fat 75g 116%
Saturated Fat 41g 204%
Trans Fat 0g
Cholesterol 492mg 164%
Sodium 785mg 33%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 6%
Sugars g
Protein 135g
Vitamin A 43% Vitamin C 17%
Calcium 13% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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