Veal Francaise

1. 1

   Season flour with fresh ground pepper.

2. 2

   Season veal cutlets (or chicken) with fresh ground pepper.

3. 3

   Heat oil in a large frying pan on med. and saute garlic until translucent.

4. 4

   Coat cutlets with seasoned flour and dip into the lightly beaten eggs to coat. Cook in olive oil until done and golden. About 5 minutes. Remove and keep warm.

5. 5

   Melt butter in same frying pan, add lemon juice and chardonnay, stirring to loosen any bits left from cutlets. Simmer until slightly thickened and serve over cutlets.

* Per serving · 4 servings · Values may vary.

No additional tips available.