Veal Francese
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Features of Veal Francese
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Served as main course. Non-vegetarian dish.
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Region of Veal Francese
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Italian
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Ingredients for Veal Francese (Click here for measurement conversion)
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3 Tablespoon Olive Oil
1 1/2 pound Veal
1 cup Water
2 Eggs, beaten
2 package Bouillon
3/4 cup Flour
1 Lemon, squeezed
3 Tablespoon Butter
1/4 cup Fresh Parsley, chopped
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Method for making Veal Francese
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Slice cutlets thin and pound to tenderize (except for fish, just slice thin). Melt butter in oil and bring to med heat. Dip cutlets in flour, then egg and sautee on both sides until golden. Remove from pan and place on warm serving platter and keep warm. Add bouillon to pan with water and lemon. Raise heat and cook until reduced by half. Add lemon juice and cook 2 more min. Stir in parsley and mix well. Pour over cooked cutlets and serve immediately with lemon wedges for garnish.
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Comments
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Serves: 6
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