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Veal Francaise

Veal Francaise created by CIndytc

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:
45mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@breezermom
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@breezermom
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"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!"
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  1. Jerry H.
    I ignored the whipping cream. Have made veal francaise before and don’t recall ever adding whipping cream. The recipe came out fine.
    Reply
  2. CIndytc
    Veal Francaise Created by CIndytc
    Reply
  3. CIndytc
    Made this for by sweeties birthday as he loves veal. I added some bread crumbs to the flour mixture to get it to crunch up some. We were not fans of the sauce, to white and watery, but the veal tasted wonderful. Made for PAC Spring 2012
    Reply
  4. breezermom
    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!
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