Veal Vincent Recipe

Name: Veal Vincent
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 eggs; 1/2 cup milk; 1 1/2 cups all-purpose flour, divided; 1 cup freshly grated parmesan cheese (such as Grano or DIGIORNO); 12 slices veal scallopini (thin slices) or 4 small cube steaks, if using in place of veal. (veal scallops or cubed steak pounded flat with meat mallet and seasoned with salt and pepper); 8 tablespoons olive oil (more if needed); lemon butter sauce; 4 ounces dry white wine; 2 tablespoons fresh lemon juice; 8 ounces cold unsalted butter; 1 (14 ounce) can small artichoke hearts, drained and cut in half

Servings: persons

2 eggs
1/2 cup milk
1 1/2 cups all-purpose flour, divided
1 cup freshly grated parmesan cheese (such as Grano or DIGIORNO)
12 slices veal scallopini (thin slices) or 4 small cube steaks, if using in place of veal. (veal scallops or cubed steak pounded flat with meat mallet and seasoned with salt and pepper)
8 tablespoons olive oil (more if needed)
lemon butter sauce
4 ounces dry white wine
2 tablespoons fresh lemon juice
8 ounces cold unsalted butter
1 (14 ounce) can small artichoke hearts, drained and cut in half

1
Mix eggs and milk in a bowl. Mix cheese and 1 cup of flour in a flat pan. Place remaining flour in another small, flat pan. Dust each piece of meat first in plain flour, then in milk-egg wash, then in cheese mixture. Coat each piece evenly on both sides (press meat firmly into cheese mixture to absorb moisture). Heat oil in skillet and add meat without overlapping pieces. Brown evenly. Place on platter and keep in warm oven until ready to serve.
2
Lemon Butter Sauce.
3
Combine wine and lemon juice in small skillet. Cook over medium to low heat until liquid is reduced by half. Whisk in butter, a little at a time, until sauce thickens to medium consistency. Add artichoke hearts.
4
Serve meat with sauce drizzles over it.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 2 eggs, 1/2 cup milk, 1 1/2 cups all-purpose flour, divided, 1 cup freshly grated parmesan cheese (such as Grano or DIGIORNO), and more.

Yes, Veal Vincent 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 Vincent

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