Veal, Chicken, or Fish Francese with Lemon and Wine

Name: Veal, Chicken, or Fish Francese with Lemon and Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 5 tablespoons unsalted butter; 1 1/2 pounds your choice: very thin veal or chicken cutlets or flounder fillets; Salt and freshly ground black pepper; All-purpose flour, for dredging; 4 eggs, beaten until frothy; 2 pinches of freshly grated or ground nutmeg; 1 lemon; 1/2 cup dry white wine (a couple of glugs); 2 tablespoons capers, coarsely chopped; 3 tablespoons (a small handful) fresh flat-leaf parsley leaves, chopped Crusty bread

Servings: persons

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
5 tablespoons unsalted butter
1 1/2 pounds your choice: very thin veal or chicken cutlets or flounder fillets
Salt and freshly ground black pepper
All-purpose flour, for dredging
4 eggs, beaten until frothy
2 pinches of freshly grated or ground nutmeg
1 lemon
1/2 cup dry white wine (a couple of glugs)
2 tablespoons capers, coarsely chopped
3 tablespoons (a small handful) fresh flat-leaf parsley leaves, chopped Crusty bread

1
Place a platter in a low oven to warm.
2
Heat a very large nonstick skillet over medium heat.
3
Add 1 tablespoon of the EVOO and 2 tablespoons of the butter to the skillet.
4
Season the meat or fish with salt and pepper.
5
Coat half the meat at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan.
6
Saute the cutlets or fillets for 2 to 3 minutes on each side, until golden and puffy.
7
Transfer the cooked meat or fish to the warm platter and repeat with the remaining cutlets or fillets, using the remaining tablespoon of EVOO and 2 more tablespoons of the butter.
8
Once all of the meat or fish has been cooked, add the nutmeg, the juice of half of the lemon, and the white wine to the pan.
9
Scrape up the pan drippings with a whisk.
10
Slice the remaining half lemon into thin disks and add to the sauce.
11
Stir the capers and parsley and the remaining tablespoon of butter into the sauce.
12
Turn off the heat.
13
Shake the pan to combine the sauce.
14
Arrange the lemon slices over the platter, then spoon the sauce evenly over the cutlets or fillets.
15
Serve immediately with crusty bread and greens or spinach.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), 5 tablespoons unsalted butter, 1 1/2 pounds your choice: very thin veal or chicken cutlets or flounder fillets, Salt and freshly ground black pepper, and more.

Yes, Veal, Chicken, or Fish Francese with Lemon and Wine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!