Veal Francaise

Title:
Veal Francaise

Yield:
6 Servings

Categories:
Veal,
Mm-posted




Ingredients:





 1 1/2 lb Veal cutlets (boneless)


   1/2 ts Salt


   1/4 ts Ground pepper


 1 1/2 c  All-purpose flour


     2 lg Egg,beaten


   1/2 c  Unsalted butter, melted


     1 c  Heavy cream


   1/2 c  Chicken broth


   1/4 c  Dry white wine/Chablis-pref.


   1/4 c  Butter


     2 tb Fresh lemon juice


     1 tb Minced fresh parsley


     1    Lemon, slice thin






 Place veal cutlets between 2 sheets of wax paper; flatten to 1/4"


 thickness, using a meat mallet or rolling pin (or have butcher cut veal for


 scallopine). Sprinkle with salt and pepper, dredge in flour. Dip veal in


 beaten egg, dredge again in flour.


 


 Saute veal in 1/2 cup melted butter in a large skillet over medium-high


 heat for 2-3 minutes on each side. Remove veal, reserving drippings in


 skillet; set aside and keep warm.


 


 To the skillet add chicken broth, wine, 1/4 cup melted butter, lemon juice


 (heavy cream if desired =optional=); stir well. Bring just to a boil over


 medium heat, stirring frequently. Return the reserved veal to the skillet;


 reduce heat, and simmer, uncovered, 5 minutes.


 


 Remove veal mixture to a serving platter placing lemon slices either on or


 around the veal. Sprinke with minced parsley.


 


 Serve immediately.


 


 From the recipe files of suzy@gannett.infi.net Posted to MealMaster Recipes


 List, Digest #159


 


 Date: Sat, 8 Jun 1996 10:27:19 -0400 (EDT)


 


 From: suzy