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Veal Piccata//Veal Francaise

5.0(22)

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

by chia2160·published 2003-03-18

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Veal

Servings

4 serving(s)

Total time

20 min

prep 10 min

Calories / serving

219 kcal

Ingredients (12)

serves

2 tablespoons olive oilolive-oil
2 tablespoons butterbutter
8 veal scallopini
flour, mixed withflour
salt & pepper (for dredging)salt
2 eggs, andegg
2 tablespoons water, whiskedwater
1 cup chicken brothchicken-broth
1 lemon, juicedlemon
1 lemon, sliced for garnishlemon
fresh parsley (to garnish)parsley
2 tablespoons butterbutter

Instructions (11 steps)

01for francaise beat 2 eggs, set aside.
02preheat oven to 200.
03mix flour with salt and pepper to taste.
04dredge veal in flour***.
05in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.

06remove to ovenproof plate and place in preheated oven to keep warm.

07repeat with 4 scallopine.

08meanwhile add broth to pan, reduce by half.

09squeeze the juice of 1 lemon into broth, reduce until thickened, about 5 mins add butter a bit at a time and whisk into sauce to thicken.

10add veal back into pan, toss to coat.

11***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.

Nutrition (per serving)

Calories: 219 kcal
Protein: 5 g
Fat: 21 g
Saturated fat: 9 g
Carbs: 6 g
Fiber: 3 g
Sugar: 0 g
Sodium: 310 mg
Cholesterol: 136 mg

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