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!
- Ready In:
- 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.
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