Veal Piccata//Veal Francaise |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
i've bean making these dishes since the 70's but tonight i was in a dinner hurry and threw this together in 20 minutes with rice pilaf, salad, and....this is an instinct dish after all these years, so feel free to spice accordingly 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 |
Directions:
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.
|
|