Veal Francese

Submitted by nocdavis

"This dish is very popular with a lemony kinda twing to it. It's not hard to make and is wonderful to the palette."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 lb veal, scaloppine (1/4 in thick)
• 1⁄2 cup flour
• 3 large eggs
• 6 tablespoons parmesan cheese
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 1⁄2 tablespoons olive oil
• 1 1⁄2 tablespoons butter
• 1 large lemon

directions

1. Preheat oven to 180 degrees F.
2. Heat olive oil and butter in large skillet over medium high heat.
3. Dredge veal in flour.
4. Mix eggs, parmesan, salt, pepper.
5. dip floured scaloppine into egg batter and place in hot pan.
6. Cook scaloppine in batches being careful not to crowd the pan.
7. Cook until nicely browned (1 1/2-2 minutes per side).
8. Remove to a platter and keep warm in oven.
9. Repeat, adding more oil and butter to pan as needed until all are cooked.
10. When done return all to the pan and sprinkle with lemon juice.
11. Cook for 1 more minute.

Reviews

[sueworkman]

Very good. I believe the word is "palate". A palette is used in oil painting.

 

[notteeangel]

This was SOOOOO awesome!! The only thing I did different was add garlic and dipped in the egg before the flour. Absolutely wonderful recipe! Thank you so much for this. I finally found a veal recipe I can make as good as a restaurant...quite possibly better!

 

[Grammasgirl]

Wow, We hadn't tried veal in our home until now. My husband informed me it was a keeper and my son said I am the best cook in the world. My picky six year old even loved it. It went really well with garlic bread and caesar salad. Nice quick meal. Thanks a bunch.

 

[Hugce]

nocdavis...I changed the veal to sole...we thoroughly enjoyed it...thanks