Veal Francese

This dish is very popular with a lemony kinda twing to it. It's not hard to make and is wonderful to the palette.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 180 degrees F.
  • Heat olive oil and butter in large skillet over medium high heat.
  • Dredge veal in flour.
  • Mix eggs, parmesan, salt, pepper.
  • dip floured scaloppine into egg batter and place in hot pan.
  • Cook scaloppine in batches being careful not to crowd the pan.
  • Cook until nicely browned (1 1/2-2 minutes per side).
  • Remove to a platter and keep warm in oven.
  • Repeat, adding more oil and butter to pan as needed until all are cooked.
  • When done return all to the pan and sprinkle with lemon juice.
  • Cook for 1 more minute.
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"This dish is very popular with a lemony kinda twing to it. It's not hard to make and is wonderful to the palette."
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  1. sueworkman
    Very good. I believe the word is "palate". A palette is used in oil painting.
    Reply
  2. notteeangel
    This was SOOOOO awesome!! The only thing I did different was add garlic and dipped in the egg before the flour. Absolutely wonderful recipe! Thank you so much for this. I finally found a veal recipe I can make as good as a restaurant...quite possibly better!
    Reply
  3. Grammasgirl
    Wow, We hadn't tried veal in our home until now. My husband informed me it was a keeper and my son said I am the best cook in the world. My picky six year old even loved it. It went really well with garlic bread and caesar salad. Nice quick meal. Thanks a bunch.
    Reply
  4. Hugce
    nocdavis...I changed the veal to sole...we thoroughly enjoyed it...thanks
    Reply
  5. nocdavis
    This dish is very popular with a lemony kinda twing to it. It's not hard to make and is wonderful to the palette.
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