Veal Francaise

1. 1

   In a frying pan, melt butter (enough to coat the pan). Prepare veal by dipping it in the egg batter and then dredge in flour on both sides.

2. 2

   Add lemon slices to melted butter in frying pan.

3. 3

   When the butter is nice and hot, add the veal.

4. 4

   Brown on both sides.

5. 5

   Then add the Marsala wine, chicken broth and lemon juice.

6. 6

   Cook for a few more minutes (until all juices are hot). Sprinkle a little Parmesan cheese on top.

7. 7

   Then top with lemons (already in pan).

8. 8

   Place on plate and top with remaining juice from pan.

9. 9

   Serve over spinach or with a side of pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.