Veal Francese Best Recipe Ever

Indulge in the rich and zesty flavors of the "Veal Francese Best Recipe Ever," a true classic that turns tender veal cutlets into a mouthwatering masterpiece. Perfectly seasoned and lightly coated with a golden egg batter, the veal is pan-fried to perfection before being enveloped in a luscious sauce made from dry white wine, fresh lemon juice, and a touch of chicken broth. Finished with a silky pat of butter and a garnish of fresh parsley, this dish strikes the perfect balance between elegance and comforting warmth. Ready in just 35 minutes, this Italian-American favorite is ideal for weeknight dinners or special occasions alike. Serve it with lemon wedges for a citrusy burst and pair with pasta or crusty bread to soak up every drop of the irresistible sauce.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces (about 4-6 ounces each) Veal cutlets
• 1 cup All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 large Eggs
• 1 tablespoon Water
• 2 tablespoons Olive oil
• 4 tablespoons Unsalted butter
• 0.5 cup Dry white wine
• 0.5 cup Chicken broth
• 3 tablespoons Lemon juice
• 2 tablespoons, chopped Fresh parsley
• 4 pieces (for garnish) Lemon wedges

Directions

Step 1

Place the veal cutlets between two sheets of plastic wrap and gently pound them to about 1/4-inch thickness using a meat mallet.

Step 2

Season both sides of the veal cutlets with salt and black pepper.

Step 3

Spread the flour on a shallow plate. In another shallow dish, whisk together the eggs and water until well blended.

Step 4

Dredge each veal cutlet in the flour, shaking off any excess. Then dip them into the egg mixture, ensuring they are completely coated on both sides.

Step 5

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

Step 6

Pan-fry the veal cutlets in batches for about 2-3 minutes on each side, or until golden brown and just cooked through. Transfer the cooked cutlets to a plate and set aside.

Step 7

Reduce the heat to medium and add the white wine to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes, reducing slightly.

Step 8

Stir in the chicken broth and lemon juice, bringing the mixture to a gentle simmer. Cook for 3-4 minutes to allow the sauce to reduce and thicken slightly.

Step 9

Return the veal cutlets to the skillet, spooning some sauce over them. Simmer for another 2 minutes to heat the veal through.

Step 10

Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until melted, creating a rich, glossy sauce.

Step 11

Garnish the dish with chopped parsley and serve immediately with lemon wedges on the side.

Nutrition Facts

Serving size	(1100.8g)

Amount per serving	% Daily Value*
Calories	2398.5

Total Fat 127.8g	0%
Saturated Fat 51.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1123.5mg	0%
Sodium 3258.5mg	0%
Total Carbohydrate 102.0g	0%
Dietary Fiber 4.6g	0%
Total Sugars 3.8g
Protein 187.6g	0%

Vitamin D 82IU	0%
Calcium 233.3mg	0%
Iron 15.7mg	0%
Potassium 2303.5mg	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: 49.8%

Protein: 32.5%

Carbs: 17.7%