Prep 10 mins
Cook 35 mins
This is quick enough to make on a weeknight, but also nice enough to serve to company. I watch for veal to go on sale, and make this then!
- 1 1⁄2 lbs veal cutlets
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 -1 1⁄2 cup all-purpose flour
- 1 -2 large egg, beaten
- 1⁄2 cup butter, melted
- 1 cup whipping cream
- 1⁄2 cup chicken broth
- 1⁄4 cup chablis or 1⁄4 cup other dry white wine
- 1⁄4 cup butter, melted
- 2 tablespoons lemon juice
- 1 tablespoon parsley, chopped
- lemon slice
- 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.
Made this for by sweeties birthday as he loves veal. I added some bread crumbs to the flour mixture to get it to crunch up some. We were not fans of the sauce, to white and watery, but the veal tasted wonderful. Made for PAC Spring 2012