Veal Francese Recipes

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CHICKEN FRANCESE



Chicken Francese image

Tyler Florence's Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Steps:

  • Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
  • Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
  • Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

DELICIOUS EASY CHICKEN FRANCESE



Delicious Easy Chicken Francese image

This is an easy and delicious recipe for Chicken Francese. It's great over pasta or rice or with a side of your favorite vegetable

Provided by Elaina

Categories     World Cuisine Recipes     European     French

Time 55m

Yield 4

Number Of Ingredients 10

½ cup all-purpose flour
4 eggs, beaten
1 pound skinless, boneless chicken breast halves
½ cup white wine
2 cups chicken broth
1 teaspoon chopped fresh parsley
salt and pepper to taste
¼ cup butter
2 lemons, juiced
1 teaspoon cornstarch

Steps:

  • Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
  • Preheat oven to 300 degrees F (150 degrees C).
  • In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
  • Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 19.7 g, Cholesterol 282.4 mg, Fat 18.2 g, Fiber 3.1 g, Protein 35 g, SaturatedFat 9.3 g, Sodium 229.3 mg, Sugar 0.7 g

VEAL FRANCESE



Veal Francese image

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

Provided by nocdavis

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb veal, scaloppine (1/4 in thick)
1/2 cup flour
3 large eggs
6 tablespoons parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 large lemon

Steps:

  • 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.

Nutrition Facts : Calories 396.3, Fat 23.2, SaturatedFat 9.1, Cholesterol 269.7, Sodium 582.8, Carbohydrate 15.5, Fiber 1.7, Sugar 0.4, Protein 31.5

VEAL FRANCESE (BEST RECIPE EVER)



Veal Francese (Best Recipe Ever) image

This recipe is originally from SABATINO'S RESTAURANT in Baltimore, Maryland, upon which I made a couple of minor changes, such as changing the use of half and half to heavy cream.

Provided by Alan Leonetti

Categories     Veal

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 17

1 1/2 lbs veal scallopini (pounded thin)
3 eggs (lightly beaten)
1 cup heavy cream
salt and pepper
1/4 teaspoon oregano
1/4 cup flat leaf parsley (finely chopped)
1/2 cup grated parmesan cheese
dry breadcrumbs
1/2 cup extra virgin olive oil
3/4 cup unsalted butter
1/4-1/2 cup flour
1/2 cup cream sherry
1/4 cup sweet marsala wine
1/4 cup lemon juice
1 cup chicken broth
12 slices thin prosciutto ham (at room temperature)
12 slices thin lemons

Steps:

  • 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.

Nutrition Facts : Calories 2320.5, Fat 193.1, SaturatedFat 89.5, Cholesterol 950.6, Sodium 1150.5, Carbohydrate 29.4, Fiber 0.8, Sugar 7, Protein 98.1

VEAL FRANCAISE



Veal Francaise image

Provided by G. Stephen Jones

Categories     Main Course

Time 30m

Number Of Ingredients 12

1 lemon (juiced)
1 lemon (slice thin for garnish)
2 eggs (beaten)
1 pound veal cutlets (boneless - 8 cutlets)
salt and pepper (to taste)
flour (for dredging cutlets)
2 tablespoons olive oil
½ cup chicken stock
½ cup dry white wine
2 tablespoons butter
½ cup heavy cream (optional)
2 tablespoons fresh parsley (minced)

Steps:

  • Prep the ingredients including juicing the one lemon and slicing the other.
  • Flatten the veal cutlets to a uniform ¼ inch thickness by placing them between two sheets of wax paper and hitting them with a meat hammer, rolling pin or sauce pan.
  • Season the cutlets with salt and pepper.
  • If frying 4 cutlets at a time (see note below) dredge 4 of them in the flour, knocking off any exess flour and then into the beaten egg.
  • Heat your fry pan up over medium-high heat. Add 1 tablespoon of olive oil to the pan and when hot, add the 4 coated veal cutlets.
  • Cook for 2 minutes on one side, flip and another 2 minutes on the other.
  • Transfer the 4 cutlets to a plate, cover with foil and keep warm.
  • Repeat the same process with the other 4 cutlets.
  • After removing the last 4 cutlets from the pan, reduce heat to medium and add the chicken stock, lemon juice and wine, stir to combine.
  • After 3 minutes, whisk in the butter 1 tablespoon at a time and then the heavy cream if using.
  • Return the reserved veal cutlets to the pan and cook for a couple of minutes to reheat and combine with the sauce.
  • Add some sauce to each plate, top with 2 cutlets, a little more sauce and sprinkle with mince parsley.
  • Serve.

LEE'S FAVORITE VEAL FRANCESE RECIPE



Lee's Favorite Veal Francese Recipe image

Provided by WendyHaworth

Number Of Ingredients 7

1 egg
3 tbs lemon juice
1/4 c. flour
2 tbs. butter
1 tbs. vegetable oil
1/3 c. dry white wine
1 lb. veal scallopine

Steps:

  • Beat egg and 1 tbs. lemon juice with fork until light. Scatter flour on wax paper and season with salt and pepper. Heat butter and oil. Dip veal into egg mixture, then flour to coat. Add veal to skillet, browning on both sides. Remove veal, add remaining lemon juice and wine. Boil vigorously and reduce. Spoon over veal and serve with thin spaghetti coated in leftover sauce in pan.

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