Veal Francaise
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 lbs veal cutlets (chicken cutlets work just as well if pounded very thin)
- 3 garlic cloves, minced
- 4 tablespoons extra virgin olive oil
- 2 lemons, juice of
- 1⁄4 cup Chardonnay wine (or other dry white wine)
- 1⁄2 cup unsalted butter
- 1 cup flour
- 1 tablespoon fresh ground pepper
- 2 eggs, lightly beaten
directions
- 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.
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RECIPE SUBMITTED BY
Norelllaura1
Highlands, NJ
I'm a single mom of an 11 year old boy. I work full-time and love to cook. My son (and his friends)love to eat my cooking. Mostly we eat seafood because we love it and it's quick to cook. I love fishing (of course) biking, hiking, gardening and reading. We have a cat, Hooligan; and yes, there is a good reason for that name.