Veal Francese (Best Recipe Ever)

Recipe by Alan Leonetti
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place each slice of veal between 2 sheets of wax paper, and with the flat side of a meat mallet, pound the meat very thin.
  • Sprinkle veal with salt and pepper, and then dredge in flour.
  • Dip veal in beaten eggs and dredge again in flour, and then in the bread crumbs.
  • Saute veal in the 1/2 cup melted butter in a large skillet over medium-high heat for 2 or 3 minutes on each side, until a light golden brown.
  • Remove the veal, reserving the drippings in the skillet, and set the veal aside and keep warm.
  • In the skillet that has the reserved drippings, add the chicken broth, wine, 1/4 cup butter, lemon juice, parmesan cheese and heavy cream.
  • Stir well.
  • Over medium heat, bring to just to a boil, stirring frequently.
  • Return the reserved veal to the skillet and place the prosciutto slices on top of the veal slices, and reduce the heat, and simmer uncovered for 5 minutes.
  • Remove veal and mixture to a serving platter, placing lemon slices either on or around the veal.
  • Sprinkle with the parsley flakes and serve immediately.
Advertisement