Friday, June 1, 2012

Veal Francaise

1/2 lb veal pounded very thin 1/2 cup evoo 1 cup all-purpose flour s&p 1 beaten egg 1/2 stick butter 1/2 cup dry white wine 1/2 cup chicken broth 1/2 juiced lemon 1/4 cup chopped fresh flat-leaf parsley Stir together flour and s&p in a shallow dish. Dredge pieces of veal in flour mixture and shake off excess. Lightly beat eggs in another shallow bowl. Heat oil in pan until hot then dip floured chicken into beaten eggs to coat, letting excess drip off. Fry in pan turning over once until golden brown and just cooked through. Pour off and discard oil, then wipe skillet clean and heat butter over low heat, add 2 tbs of leftover flour and whisk. Add wine, broth, and lemon juice and boil. Stir in parsley and add veal back into sauce.

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