Vitello Alla Francese (Batter Fried)
Yield
4 servingsPrep
15 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
veal cutlets
|
*
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
veal cutlets
|
*
|
| 59 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
milk
|
|
| 9E+1 | ml |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
lemon
juice only |
|
| 1 | each |
lemon
in 8 thin slices |
|
| 15 | 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.
