Veal Francaise Ingredients: 1 1/2 lb Veal cutlets (boneless) 1/2 t Salt 1/4 t Ground pepper 1 1/2 c All-purpose flour 2 lg Egg,beaten 1/2 c Unsalted butter, melted 1 c Heavy cream 1/2 c Chicken broth 1/4 c Dry white wine/Chablis-pref. 1/4 c Butter 2 T Fresh lemon juice 1 T Minced fresh parsley 1 Lemon, slice thin Directions: - Place veal cutlets between 2 sheets of wax paper; flatten to 1/4" 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.
- Saute veal in 1/2 cup melted butter in a large skillet over medium-high heat for 2-3 minutes on each side. Remove veal, reserving drippings in skillet; set aside and keep warm.
- To the skillet add chicken broth, wine, 1/4 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.
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