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Recipe via Meal-Master (tm) v8.02 Title: Veal Francaise Categories: Veal, Mm-posted Yield ... Plain Text Version of This Recipe for Printing ...
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Directions Place veal cutlets between 2 sheets of wax paper; flatten to 1/4 inch 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
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Title: Veal Francaise Categories: Veal, Mm-posted Yield: 6 servings 1 1/2 lb Veal cutlets (boneless) 1/2 t Salt 1/4 t Ground pepper 1 1/2 c All-purpose flour 2 lg Egg ,beaten 1/2 c Unsalted butter , melt ed 1 c Heavy cream 1/2 c Chicken broth 1/4 c Dry white wine /Chablis-pref. 1/4 c Butter 2 T
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Combine eggs, grated Parmesan and chopped parsley to make the egg batter. Heat skillet with 1/4 inch of oil. Dredge veal in flour and dip in egg batter. Saute until lightly brown on both sides. Drain oil. Add sherry to pan being careful of the flame. Let alcohol burn out.
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Pound veal or chicken into thin slices. Dip in flour then egg batter. Saute until golden brown. In separate pan melt butter; add chicken broth and lemon juice. Add meat and simmer 3-5 minutes, uncovered. Serve immediately. Can be prepared in advance without sauce or with sauce.
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i've bean making these dishes since the 70's but tonight i was in a dinner hurry and threw this together in 20 minutes with rice pilaf, salad, and....this is an instinct dish after all these years, so feel free to spice accordingly
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Veal Francaise Recipe