i've bean making these dishes since the 70's but tonight i was in a dinner hurry and threw this together in 20 minutes with rice pilaf, salad, and....this is an instinct dish after all these years, so feel free to spice accordingly
- 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.
This was fabulous! I was unable to get veal, but subbed turkey breast cutlets pounded thinly and they worked out very well indeed. The sauce is really the key - it is so tasty and decadent - and very lemony. Perfect - just as scrumptious as I have been served in my favorite Italian restaurant. Sometimes it is these simpler recipes that are simply the best. Thanks!
EXCELLANT!!! Better than our local restaurants serve here in my town. I used the Francaise recipe, served it with linguine and also added capers suggested by other reviews. I think next time I will try it with mushrooms and dry wine as one reviewer did. My husband really enjoyed it and I can't believe it was so easy. I think I will also double the ingredients for the sauce since it was so delicious with the pasta.
I made this dish for me and my dad. We loved it. We ate the whole thing and he's 87 yrs old! It was that good. thank you Chia for an easy and delicious recipe, we will have this again soon.