Veal francaise
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Veal francaise
  Veal  
Last updated 6/12/2012 1:28:14 AM. Recipe ID 63514. Report a problem with this recipe.
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      Title: Veal francaise
 Categories: Veal, Mm-posted
      Yield: 6 Servings
 
  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
 




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Recipe ID 63514 (Apr 03, 2005)

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