Veal Ala Francais

Other than the Veal I had in restaurants in Italy, this has to be the best I have ever had.

• Ready In: 5 hrs 40 mins
• Serves: 2

Ingredients

• 1 -2  loin veal chops, 1/2 inch thick
• 1⁄2 cup flour
• 1⁄2 cup  dry breadcrumbs
• 1  egg, beaten
• 3  tablespoons margarine
• 1⁄4 cup dry white wine
• 2  tablespoons fresh lemon juice

Directions

1. At least 4 hours before cooking, coat chop(s) in flour, then in egg, thoroughly coating, and then in breadcrumbs.
2. Place on a plate, covered for at least 4 hours or overnight.
3. When ready to cook heat 2 tablespoons margarine over medium heat and add chop(s).
4. Cook for 20 minutes, turn and cook for 10 minutes more.
5. In the meantime, heat a serving dish.
6. When meat is done put in heated dish and keep warm.
7. Raise heat and add additional margarine.
8. When melted add wine and lemon juice.
9. Cook and stir until reduced by 1/2.
10. Pour over chop(s) and serve immediately.