Veal Francaise
Elevate your dinner table with Veal Francaise, a classic Italian-American dish renowned for its delicate, citrusy sauce and crispy, golden coating. Thin, tender veal cutlets are lightly breaded with a Parmesan-infused egg wash, pan-fried in a buttery olive oil blend, and finished with a luxurious lemon-white wine reduction. The result is a symphony of flavors—bright, tangy, and savory—that perfectly complements the melt-in-your-mouth texture of the veal. This restaurant-quality dish is surprisingly easy to prepare in under 40 minutes, making it ideal for both weeknight meals and elegant entertaining. Serve it with a side of buttery pasta or seasonal vegetables for a truly unforgettable dining experience. Keywords: Veal Francaise recipe, lemon butter sauce, Italian-American cuisine, veal cutlet recipes, quick dinner ideas.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Veal cutlets
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 large Eggs
- 0.25 cup Grated Parmesan cheese
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cup Dry white wine
- 0.5 cup Chicken stock
- 3 tablespoons Fresh lemon juice
- 2 tablespoons, chopped Fresh parsley
Instructions
Place each veal cutlet between two pieces of plastic wrap and gently pound to about 1/4-inch thickness using a meat mallet. Pat them dry with paper towels.
In a shallow dish, combine the flour, salt, and black pepper. In another shallow dish, whisk together the eggs and grated Parmesan cheese.
Dredge each veal cutlet in the flour mixture, shaking off any excess, then dip it into the egg mixture, ensuring it's fully coated.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Once the butter is melted and the pan is hot, add the veal cutlets. Cook for 2-3 minutes per side or until golden brown and fully cooked. Remove the veal from the skillet and set aside on a plate lined with paper towels.
In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter. Stir in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
Add the chicken stock and fresh lemon juice to the skillet. Allow the sauce to simmer for another 2-3 minutes, reducing slightly and thickening. Taste and adjust seasoning with salt if needed.
Return the cooked veal cutlets to the skillet, spooning the sauce over them. Let them warm through for 1-2 minutes.
Transfer the veal cutlets to a serving plate, spoon the lemon-butter sauce over them, and garnish with freshly chopped parsley. Serve immediately, optionally with pasta or a side of sautéed vegetables.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
