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Veal Francaise Recipe

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This recipe for Veal Francaise is from GRANDMA'S COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. thin veal scallops
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
5-6 tbsp unsalted butter
3 eggs beaten
2 tbsp dry white wine
1 tbsp fresh lemon juice
Directions:
Directions:
Pound veal scallops very thin with meat mallet. Coat with mixture of flour, salt and pepper, shaking off excess. Melt butter in saucepan over low heat. Cook until butter forms;remove heat. Skim off foam. Spoon off clear butter, leaving solids in bottom of saucepan. Measure 1/4 cup clarified butter. Heat clarified butter in large skillet over medium- high heat until butter ripples. Dip veal into egg. Place in single layer in oil skillet. Saute for 3 minutes or until golden brown on both sides. Remove and arrange in slightly overlapping layer on warm platter. Add wine and lemon juice to skillet, stirring to deglaze. Bring to boil. Pour over veal; garnish with slices. Serve immediately.

 

 

 

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