Veal Pariessienne Recipe

1. 1

   Dredge the veal in the seasoned flour, then in beaten egg, then in bread crumbs.

2. 2

   Chill for 1 hour.

3. 3

   In a large skillet, heat sufficient extra virgin olive oil to cover the bottom of the pan, add in the veal in batches, browning both sides, remove to a hot platter and keep hot.

4. 4

   When all the veal has been browned, add in the wine and the stock, scraping up the browned bits.

5. 5

   Return the veal to the pan, adding the lemon slices (squeezing the juice from the ends) and the parsley.

6. 6

   Cover the skillet and simmer till the veal is tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.