Veal Francese Best Recipe Ever
Indulge in the rich and zesty flavors of the "Veal Francese Best Recipe Ever," a true classic that turns tender veal cutlets into a mouthwatering masterpiece. Perfectly seasoned and lightly coated with a golden egg batter, the veal is pan-fried to perfection before being enveloped in a luscious sauce made from dry white wine, fresh lemon juice, and a touch of chicken broth. Finished with a silky pat of butter and a garnish of fresh parsley, this dish strikes the perfect balance between elegance and comforting warmth. Ready in just 35 minutes, this Italian-American favorite is ideal for weeknight dinners or special occasions alike. Serve it with lemon wedges for a citrusy burst and pair with pasta or crusty bread to soak up every drop of the irresistible sauce.
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Recipe Information
Ingredients
- 4 pieces (about 4-6 ounces each) Veal cutlets
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 1 tablespoon Water
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 3 tablespoons Lemon juice
- 2 tablespoons, chopped Fresh parsley
- 4 pieces (for garnish) Lemon wedges
Instructions
Place the veal cutlets between two sheets of plastic wrap and gently pound them to about 1/4-inch thickness using a meat mallet.
Season both sides of the veal cutlets with salt and black pepper.
Spread the flour on a shallow plate. In another shallow dish, whisk together the eggs and water until well blended.
Dredge each veal cutlet in the flour, shaking off any excess. Then dip them into the egg mixture, ensuring they are completely coated on both sides.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Pan-fry the veal cutlets in batches for about 2-3 minutes on each side, or until golden brown and just cooked through. Transfer the cooked cutlets to a plate and set aside.
Reduce the heat to medium and add the white wine to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes, reducing slightly.
Stir in the chicken broth and lemon juice, bringing the mixture to a gentle simmer. Cook for 3-4 minutes to allow the sauce to reduce and thicken slightly.
Return the veal cutlets to the skillet, spooning some sauce over them. Simmer for another 2 minutes to heat the veal through.
Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until melted, creating a rich, glossy sauce.
Garnish the dish with chopped parsley and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1124 mg | 374% | |
| Sodium | 3258 mg | 142% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.8 g | ||
| Protein | 187.6 g | 375% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 233 mg | 18% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2304 mg | 49% | |
*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.
