Veal Piccata//Veal Francaise Recipe

Name: Veal Piccata//Veal Francaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 8 veal scallopini; flour, mixed with; salt & pepper (for dredging); 2 eggs, and; 2 tablespoons water, whisked; 1 cup chicken broth; 1 lemon, juiced; 1 lemon, sliced for garnish; fresh parsley (to garnish); 2 tablespoons butter

Servings: persons

2 tablespoons olive oil
2 tablespoons butter
8 veal scallopini
flour, mixed with
salt & pepper (for dredging)
2 eggs, and
2 tablespoons water, whisked
1 cup chicken broth
1 lemon, juiced
1 lemon, sliced for garnish
fresh parsley (to garnish)
2 tablespoons butter

1
for francaise beat 2 eggs, set aside.
2
preheat oven to 200.
3
mix flour with salt and pepper to taste.
4
dredge veal in flour***.
5
in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.
6
remove to ovenproof plate and place in preheated oven to keep warm.
7
repeat with 4 scallopine.
8
meanwhile add broth to pan, reduce by half.
9
squeeze the juice of 1 lemon into broth, reduce until thickened, about 5 mins add butter a bit at a time and whisk into sauce to thicken.
10
add veal back into pan, toss to coat.
11
***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons butter, 8 veal scallopini, flour, mixed with, and more.

Yes, Veal Piccata//Veal Francaise falls under the Meat & Poultry 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.

Veal Piccata//Veal Francaise

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