Veal Francese

Elevate your dinner table with the irresistible charm of Veal Francese, a classic Italian-American dish that’s both elegant and flavorful. Tender veal cutlets are lightly dredged in flour, dipped in a Parmesan-infused egg batter, and sautéed to golden perfection before being bathed in a zesty lemon and white wine sauce. The balance of buttery richness and bright citrus flavors makes this dish a standout choice for special occasions or a refined weeknight meal. Ready in just 35 minutes, this recipe pairs beautifully with pasta, rice, or sautéed vegetables, and is garnished with fresh parsley and lemon slices for a restaurant-quality presentation. Perfect for those looking to impress, Veal Francese embodies simplicity and sophistication in every bite.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Veal cutlets (pounded thin)
• 1 cup All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper (freshly cracked)
• 3 large Eggs
• 2 tablespoons Grated Parmesan cheese
• 2 tablespoons Fresh parsley (finely chopped)
• 4 tablespoons Butter (unsalted)
• 2 tablespoons Olive oil
• 0.5 cup Dry white wine
• 0.5 cup Chicken stock
• 3 tablespoons Lemon juice (freshly squeezed)
• 1 whole Lemons (sliced for garnish)

Directions

Step 1

Lay the veal cutlets between two pieces of parchment paper and carefully pound them until they are around 1/4-inch thick. Season both sides with salt and black pepper.

Step 2

Place the flour in a shallow dish or a large plate. In a separate bowl, beat the eggs with Parmesan cheese and 1 tablespoon of parsley until combined.

Step 3

Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat.

Step 4

Dredge each veal cutlet lightly in flour, shaking off excess, and then dip into the egg mixture to fully coat both sides.

Step 5

Working in batches if necessary, place the coated veal cutlets into the hot skillet. Sauté for 2–3 minutes per side, or until golden brown. Transfer the cooked cutlets to a plate and cover with foil to keep warm.

Step 6

Reduce the heat to medium-low and add the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes to reduce slightly.

Step 7

Add the chicken stock, lemon juice, and the remaining 2 tablespoons of butter to the skillet. Stir until the butter is fully melted and the sauce is emulsified. Adjust seasoning with additional salt and pepper if needed.

Step 8

Return the veal cutlets to the skillet, spooning the sauce over each piece. Simmer for 2–3 minutes to heat through and allow the flavors to meld.

Step 9

Garnish with the remaining parsley and lemon slices. Serve hot with your choice of side, such as pasta, rice, or sautéed vegetables.

Nutrition Facts

Serving size	(1245.9g)

Amount per serving	% Daily Value*
Calories	2070.1

Total Fat 103.4g	0%
Saturated Fat 49.7g	0%
Polyunsaturated Fat g
Cholesterol 1065.5mg	0%
Sodium 3099.9mg	0%
Total Carbohydrate 111.3g	0%
Dietary Fiber 7.3g	0%
Total Sugars 7.0g
Protein 152.4g	0%

Vitamin D 151IU	0%
Calcium 324.9mg	0%
Iron 14.6mg	0%
Potassium 2057.9mg	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: 46.9%

Protein: 30.7%

Carbs: 22.4%