Best Veal Francaise Recipes

VEAL PICCATA//VEAL FRANCAISE

Steps:

• for francaise beat 2 eggs, set aside.
• preheat oven to 200.
• mix flour with salt and pepper to taste.
• dredge veal in flour***.
• in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.
• remove to ovenproof plate and place in preheated oven to keep warm.
• repeat with 4 scallopine.
• meanwhile add broth to pan, reduce by half.
• squeeze the juice of 1 lemon into broth, reduce until thickened, about 5 mins add butter a bit at a time and whisk into sauce to thicken.
• add veal back into pan, toss to coat.
• ***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.

CHICKEN FRANCAISE (MAY USE FLOUNDER OR VEAL)

Steps:

• 1. Season chicken with salt and pepper and coat with flour. Beat cheese and egg until smooth
• 2. Add oil to large skillet and heat over high heat. Dip cutlets into the egg and cheese batter and fry until golden. Remove to a platter and put in 200 degree oven.
• 3. Pour off oil. Add butter to skillet and melt over medium heat. Add garlic and saute' until golden. Add wine and heat for several minutes. Add flour and mix well. Add chicken broth. Mix well, cook until thickened. Add lemon juice. Pour over chicken (flounder or veal) and serve

VEAL FRANCAISE

Steps:

• Place veal between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. (My veal cutlets are already thin enough). Sprinkle with salt and pepper, and dredge in flour.
• Dip veal in the beaten egg (1 if large, 2 if small eggs). Dredge again in the flour.
• Brown the veal in 1/2 cup butter in a large skillet over medium-high heat (medium for me since my stove cooks hot!), 2 to 3 minutes on each side. Remove veal, reserving the drippings in the skillet. Set aside and keep warm.
• Add the whipping cream and the next 4 ingredients to the skillet. Stir well. Bring just to a boil over medium heat, stirring occasionally. Return the veal to the skillet; reduce heat, and simmer, uncovered, for 5 minutes. Place veal on a serving platter. Cover with the sauce, and sprinkle with the chopped parsley. Garnish with lemon slices, if desired.

VEAL FRANCAISE

Steps:

• Season flour with fresh ground pepper.
• Season veal cutlets (or chicken) with fresh ground pepper.
• Heat oil in a large frying pan on med. and saute garlic until translucent.
• Coat cutlets with seasoned flour and dip into the lightly beaten eggs to coat. Cook in olive oil until done and golden. About 5 minutes. Remove and keep warm.
• Melt butter in same frying pan, add lemon juice and chardonnay, stirring to loosen any bits left from cutlets. Simmer until slightly thickened and serve over cutlets.

VEAL FRANçAISE

Steps:

• Dip veal in flour, next in egg, then in flour again; shake off excess flour. Sauté in butter turning once, until cooked (about 5 minutes) over medium heat. Remove meat to platter and keep warm. Sauce: Mix all ingredients together in fry pan and bring to a boil. Add veal and heat for 5 minutes. Arrange veal on a serving platter and garnish with thin slices of lemon.