Veal Francese
Elevate your dinner table with the irresistible charm of Veal Francese, a classic Italian-American dish that’s both elegant and flavorful. Tender veal cutlets are lightly dredged in flour, dipped in a Parmesan-infused egg batter, and sautéed to golden perfection before being bathed in a zesty lemon and white wine sauce. The balance of buttery richness and bright citrus flavors makes this dish a standout choice for special occasions or a refined weeknight meal. Ready in just 35 minutes, this recipe pairs beautifully with pasta, rice, or sautéed vegetables, and is garnished with fresh parsley and lemon slices for a restaurant-quality presentation. Perfect for those looking to impress, Veal Francese embodies simplicity and sophistication in every bite.
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Recipe Information
Ingredients
- 1 pound Veal cutlets (pounded thin)
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly cracked)
- 3 large Eggs
- 2 tablespoons Grated Parmesan cheese
- 2 tablespoons Fresh parsley (finely chopped)
- 4 tablespoons Butter (unsalted)
- 2 tablespoons Olive oil
- 0.5 cup Dry white wine
- 0.5 cup Chicken stock
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 whole Lemons (sliced for garnish)
Instructions
Lay the veal cutlets between two pieces of parchment paper and carefully pound them until they are around 1/4-inch thick. Season both sides with salt and black pepper.
Place the flour in a shallow dish or a large plate. In a separate bowl, beat the eggs with Parmesan cheese and 1 tablespoon of parsley until combined.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat.
Dredge each veal cutlet lightly in flour, shaking off excess, and then dip into the egg mixture to fully coat both sides.
Working in batches if necessary, place the coated veal cutlets into the hot skillet. Sauté for 2–3 minutes per side, or until golden brown. Transfer the cooked cutlets to a plate and cover with foil to keep warm.
Reduce the heat to medium-low and add the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes to reduce slightly.
Add the chicken stock, lemon juice, and the remaining 2 tablespoons of butter to the skillet. Stir until the butter is fully melted and the sauce is emulsified. Adjust seasoning with additional salt and pepper if needed.
Return the veal cutlets to the skillet, spooning the sauce over each piece. Simmer for 2–3 minutes to heat through and allow the flavors to meld.
Garnish with the remaining parsley and lemon slices. Serve hot with your choice of side, such as pasta, rice, or sautéed vegetables.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 3100 mg | 135% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 7.0 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 325 mg | 25% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2058 mg | 44% | |
*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.
