Veal Francese
Description
Simple to make, yet not simple in taste or in appearance. Veal Francese is a surprisingly easy meal to prepare, but sure doesn't seem like it. It will become a family favorite that is good enough to dish up to your guests. Serve it with your favorite past
Ingredients
1 1⁄2 T. olive oil, or more as needed
1 1⁄2 T. butter, or more as needed
1 lb veal scaloppine, 1/4 inch thick
1⁄2 c. flour
3 large eggs
6 T. Parmesan cheese
1⁄2 t. salt
1⁄4 t. freshly ground black pepper
juice from 1 large lemon
Directions
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Preheat oven to 180 degrees.
Heat olive oil and butter in a large skillet over medium-high heat.
Dredge veal in flour.
Mix together eggs, Parmesan cheese, salt and pepper.
Dip floured veal scaloppine into the egg batter; place in the hot skillet. Cook veal in batches, being careful not to crowd the skillet.
Cook until browned, about 1 1/2 to 2 minutes per side. Remove veal to a platter; keep warm in oven.
Repeat, adding more oil and butter to the skillet as needed, until all veal is cooked.
When done, return veal to the skillet; sprinkle with lemon juice. Cook 1 minute.
4 servings.