Ingredients for Veal Francese Best Recipe Ever
- Veal Scallopini
- 2 large eggs, beaten
- 1/2 cup heavy cream
- Salt And Pepper
- Oregano
- Flat Leaf Parsley
- 1/4 cup grated Parmesan cheese
- Dry Breadcrumbs
- Extra Virgin Olive Oil
- Unsalted Butter
- 1 cup all-purpose flour, for dredging
- Cream Sherry
- Sweet Marsala Wine
- 2 tablespoons fresh lemon juice
- 1 cup chicken broth
- Prosciutto Ham
- Lemons
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Veal Francese Best Recipe Ever? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Veal Francese Best Recipe Ever
- Place each veal cutlet between 2 sheets of wax paper. Using the flat side of a meat mallet, gently pound the veal to 1/4-inch thickness.
- Season veal generously with salt and pepper. Dredge each cutlet in flour, shaking off any excess.
- Dip each floured cutlet in the beaten eggs, ensuring it's fully coated. Dredge again in flour, then coat with breadcrumbs.
- Melt 1/2 cup butter in a large skillet over medium-high heat. Sauté veal for 2-3 minutes per side, until lightly golden brown.
- Remove the veal from the skillet, reserving the butter drippings. Set the veal aside and keep warm.
- Add the chicken broth, white wine, 1/4 cup cubed butter, lemon juice, and Parmesan cheese to the skillet with the reserved drippings. Stir in the heavy cream.
- Bring the sauce to a gentle simmer over medium heat, stirring frequently, until slightly thickened (about 2-3 minutes).
- Return the veal to the skillet. Top each cutlet with a slice of prosciutto.
- Reduce heat to low, cover, and simmer for 5 minutes to allow the flavors to meld.
- Transfer the veal and sauce to a serving platter. Garnish with lemon wedges and fresh parsley flakes.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
28g
Fat
447g
Carbs
9g
