Vitello Alla Francese

1. 1

   Pound the scaloppine lightly with a flat mallet.

2. 2

   Sprinkle with salt and pepper and dredge on both sides in flour.

3. 3

   Beat the egg well and add the milk, salt, and pepper, blend.

4. 4

   Dip the veal in egg to coat on both sides.

5. 5

   Heat the butter in a very heavy skillet and add the veal.

6. 6

   Cook about 2 minutes on one side, or until golden.

7. 7

   Turn and cook on the second side until golden.

8. 8

   Remove the veal and add the lemon juice to the skillet.

9. 9

   Pour this over the veal.

10. 10

    Garnish with lemon slices and sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.