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1
Cut veal into 2 oz medallions and flatten with a meat tenderizer.
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2
Set aside till ready to use.
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3
In a mixing bowl, beat the Large eggs, lowfat milk, parsley and cheese.
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4
Season with salt and pepper.
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5
In another dish place flour and season lightly.
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6
Pass veal through flour and dip into egg batter.
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7
Leave each piece in the egg till all the veal is in the batter and let veal soak up the Large eggs.
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8
In a saute/fry pan place a sufficient amount of oil to cover the bottom of the pan.
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9
When oil is warm, start to saute/fry veal till golden on each side.
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10
As each piece of veal is cooked, place in a dish.
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11
Dispose of oil in pan and wipe clean.
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12
Return pan to fire and put 4 ounces of solid butter cut up so as to cover the bottom of the pan.
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13
Sprinkle with lemon juice.
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14
Return veal to the pan, overlapping each piece.
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15
Simmer several min.
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16
NOTE: Veal Francaise shouldn't be cooked too long, or possibly it will get tough.
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17
When cooked, place in a serving dish overlapping one another alternately with a slice of lemon.
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18
Pour remaining butter over the veal and serve at once.
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19
Some Chefs use white wine in preparing this dish.
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20
Please feel free to do so if you wish.
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21
Veal Francaise may be served with noodles Alfredo or possibly your favorite accompaniment.
