Ingredientes para Veal Francaise
- 4 veal cutlets (about 1 pound)
- Garlic Cloves
- Extra Virgin Olive Oil
- Lemons, Juice Of
- Chardonnay Wine
- Unsalted Butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten with 1 tablespoon water
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Cómo preparar Veal Francaise
- Season 1/2 cup all-purpose flour with 1/2 teaspoon freshly ground black pepper.
- Season 4 veal cutlets (about 1 pound) with 1/4 teaspoon freshly ground black pepper.
- Heat 2 tablespoons olive oil in a large frying pan over medium heat.
- Add 2 cloves minced garlic and sauté until translucent, about 1 minute.
- Coat veal cutlets in seasoned flour, then dip into 2 large eggs lightly beaten with 1 tablespoon water.
- Cook veal cutlets in hot olive oil for about 5 minutes per side, until golden brown and cooked through.
- Remove veal cutlets from pan and keep warm.
- Melt 4 tablespoons butter in the same frying pan. Add 1/4 cup fresh lemon juice and 1/2 cup dry Chardonnay. Stir to scrape up any browned bits from the pan.
- Simmer sauce until slightly thickened, about 2-3 minutes.
- Pour sauce over veal cutlets and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
4g
Fat
118g
Carbs
9g
