Veal Piccata//Veal Francaise

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 2  tablespoons butter
• 8  veal scallopini
•  flour, mixed with
•  salt & pepper (for dredging)
• 2  eggs, and
• 2  tablespoons water, whisked
• 1  cup chicken broth
• 1  lemon, juiced
• 1  lemon, sliced for garnish
•  fresh parsley (to garnish)
• 2  tablespoons butter

Directions

1. for francaise beat 2 eggs, set aside.
2. preheat oven to 200.
3. mix flour with salt and pepper to taste.
4. dredge veal in flour***.
5. in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.
6. remove to ovenproof plate and place in preheated oven to keep warm.
7. repeat with 4 scallopine.
8. meanwhile add broth to pan, reduce by half.
9. 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.
10. add veal back into pan, toss to coat.
11. ***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.