Veal Francaise

Elevate your dinner table with Veal Francaise, a classic Italian-American dish renowned for its delicate, citrusy sauce and crispy, golden coating. Thin, tender veal cutlets are lightly breaded with a Parmesan-infused egg wash, pan-fried in a buttery olive oil blend, and finished with a luxurious lemon-white wine reduction. The result is a symphony of flavors—bright, tangy, and savory—that perfectly complements the melt-in-your-mouth texture of the veal. This restaurant-quality dish is surprisingly easy to prepare in under 40 minutes, making it ideal for both weeknight meals and elegant entertaining. Serve it with a side of buttery pasta or seasonal vegetables for a truly unforgettable dining experience. Keywords: Veal Francaise recipe, lemon butter sauce, Italian-American cuisine, veal cutlet recipes, quick dinner ideas.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces (about 6 oz each) Veal cutlets
• 1 cup All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 large Eggs
• 0.25 cup Grated Parmesan cheese
• 4 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 0.5 cup Dry white wine
• 0.5 cup Chicken stock
• 3 tablespoons Fresh lemon juice
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Place each veal cutlet between two pieces of plastic wrap and gently pound to about 1/4-inch thickness using a meat mallet. Pat them dry with paper towels.

Step 2

In a shallow dish, combine the flour, salt, and black pepper. In another shallow dish, whisk together the eggs and grated Parmesan cheese.

Step 3

Dredge each veal cutlet in the flour mixture, shaking off any excess, then dip it into the egg mixture, ensuring it's fully coated.

Step 4

In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Once the butter is melted and the pan is hot, add the veal cutlets. Cook for 2-3 minutes per side or until golden brown and fully cooked. Remove the veal from the skillet and set aside on a plate lined with paper towels.

Step 5

In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter. Stir in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.

Step 6

Add the chicken stock and fresh lemon juice to the skillet. Allow the sauce to simmer for another 2-3 minutes, reducing slightly and thickening. Taste and adjust seasoning with salt if needed.

Step 7

Return the cooked veal cutlets to the skillet, spooning the sauce over them. Let them warm through for 1-2 minutes.

Step 8

Transfer the veal cutlets to a serving plate, spoon the lemon-butter sauce over them, and garnish with freshly chopped parsley. Serve immediately, optionally with pasta or a side of sautéed vegetables.

Nutrition Facts

Serving size	(1409.9g)

Amount per serving	% Daily Value*
Calories	3101.3

Total Fat 161.0g	0%
Saturated Fat 65.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1657.2mg	0%
Sodium 3684.9mg	0%
Total Carbohydrate 100.4g	0%
Dietary Fiber 3.9g	0%
Total Sugars 3.6g
Protein 287.7g	0%

Vitamin D 123IU	0%
Calcium 528.8mg	0%
Iron 20.5mg	0%
Potassium 3099.3mg	0%

*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.

Source of Calories

Fat: 48.3%

Protein: 38.3%

Carbs: 13.4%