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Vitello Alla Francese (Batter Fried)

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Submitted by badgerfan

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

30 min

Ingredients

8 8
EACH EACH VEAL CUTLETS *
¼ 59
1 1
EACH EACH EGGS
2 3E+1
TABLESPOONS ML MILK
6 9E+1
TABLESPOONS ML BUTTER
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
EACH EACH LEMON
juice only
1 1
EACH 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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