VEAL FRANCAISE
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!
Provided by breezermom
Categories Veal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
VEAL FRANCESE (BEST RECIPE EVER)
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
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
SIMPLE VEAL FRANCESE
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate. Dip the pounded veal in the egg. Remove, letting the excess egg drip off. Place each scallop in the flour, and coat lightly. Remove the scallops from the flour, and hold them in a single layer.
- Add 4 tablespoons of the butter to a saute pan large enough to hold the 6 scallops in a single layer. Melt the butter over medium-high heat. When it foams, add the veal. Saute, turning once, until the scallops are golden on the outside. Remove the scallops and hold in a single layer.
- Spill the butter out of the saute pan, and return the pan to high heat. Add the white wine and reduce it to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved veal to the pan, turning them until they are coated with the sauce. Divide scallops among 2 plates, pour remaining sauce over them, serve immediately.
- Suggested drink: Antinori Castello della Sala, Sauvignon, 1996
VEAL FRANCAISE
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.
VEAL PICCATA//VEAL FRANCAISE
i've bean making these dishes since the 70's but tonight i was in a dinner hurry and threw this together in 20 minutes with rice pilaf, salad, and....this is an instinct dish after all these years, so feel free to spice accordingly
Provided by chia2160
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- for francaise beat 2 eggs, set aside.
- preheat oven to 200.
- mix flour with salt and pepper to taste.
- dredge veal in flour***.
- in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.
- remove to ovenproof plate and place in preheated oven to keep warm.
- repeat with 4 scallopine.
- meanwhile add broth to pan, reduce by half.
- squeeze the juice of 1 lemon into broth, reduce until thickened, about 5 mins add butter a bit at a time and whisk into sauce to thicken.
- add veal back into pan, toss to coat.
- ***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.
Nutrition Facts : Calories 218.6, Fat 21.3, SaturatedFat 9.1, Cholesterol 136.3, Sodium 309.5, Carbohydrate 6.2, Fiber 2.5, Sugar 0.4, Protein 5.1
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