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Instructions 1. Mix together eggs, cream, seasonings, parsley & cheese. Dip the veal pieces into the batter & then into the bread crumbs. Shake off the excess. 2. Heat olive oil & butter in a large frying pan until hot. 3. Saute veal until crisp on both sides. Remove from skillet, add
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Instructions Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in awide, shallow bowl. Place the flour on a wide plate. Dip the pounded vealin the egg. Remove, letting the excess egg drip off. Place
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Mix together eggs, cream, seasonings, parsley & cheese. Dip the veal pieces into the batter & then into the bread crumbs. Shake off the excess. Heat olive oil & butter in a large frying pan until hot. Saute veal until crisp on both sides. Remove from skillet, add the flour to the pan
freegroups.net

Title: Simple veal francese Categories: Taste Yield: 4 Servings 1/2 lb Veal scallops from leg Salt and pepper 1 Egg, beaten well Flour for dredging 6 tb Butter 1 c Dry white wine Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and
thcbbs.com

Slice cutlets thin and pound to tenderize (except for fish, just slice thin). Melt butter in oil and bring to med heat. Dip cutlets in flour, then egg and sauté on both sides until golden. Remove from pan and place on warm serving platter and keep warm. Add bouillon to pan with water and
www.massrecipes.com

1 egg 1/2 cup water plus a drop more 1/2 cup flour 1/8 cup chopped parsley Salt, to taste Pepper, to taste 1 pound veal, or chicken breast 1 4-ounce stick margarine, melted 1-1/2 tbsp. flour 1/2 cup chicken broth Juice of one lemon 1 tbsp. lemon zest Mix up batter using egg, water, flour, parsley,
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Veal Francese Recipe