Simple Veal Francese

Veal Francese is a classic Italian-American dish that transforms tender veal scallops into a luxurious meal with minimal effort. The key lies in the delicate balance between the rich, golden pan drippings and the sharp acidity of fresh lemon juice. By coating the meat in egg wash before searing, you ensure a silky texture that holds up beautifully to the warm butter sauce. This dish is perfect for a romantic dinner or a special weekend lunch. It pairs wonderfully with roasted asparagus, mashed potatoes, or a light green salad. The result is a sophisticated yet comforting plate that feels restaurant-quality without the complexity. Serve immediately to enjoy the velvety sauce at its peak.

Cooking Method: Sautéing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 49.9

Description

Veal Francese is a classic Italian-American dish that transforms tender veal scallops into a luxurious meal with minimal effort. The key lies in the delicate balance between the rich, golden pan drippings and the sharp acidity of fresh lemon juice. By coating the meat in egg wash before searing, you ensure a silky texture that holds up beautifully to the warm butter sauce. This dish is perfect for a romantic dinner or a special weekend lunch. It pairs wonderfully with roasted asparagus, mashed potatoes, or a light green salad. The result is a sophisticated yet comforting plate that feels restaurant-quality without the complexity. Serve immediately to enjoy the velvety sauce at its peak.

Ingredients

1/2 pound Veal scallops from leg
2 large Eggs
1/4 cup All-purpose flour
3 tablespoons Unsalted butter
1/4 cup Fresh lemon juice
1/4 cup Chicken or veal broth
1 tablespoon Fresh parsley, chopped
salt and pepper to taste Kosher salt and freshly ground black pepper

Directions

1
Pat the veal scallops dry with paper towels and season lightly with salt and pepper.
2
Set up a breading station with flour in one shallow dish and beaten eggs in another.
3
Dredge each veal scallop in flour, shaking off excess, then dip thoroughly in the beaten eggs.
4
Heat 1 tablespoon of butter in a large skillet over medium-high heat until foaming.
5
Sear the veal scallops for 1 to 2 minutes per side until golden brown but still pink inside.
6
Transfer the cooked veal to a warm plate and cover loosely with foil to keep warm.
7
Reduce heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
8
Pour in the fresh lemon juice and broth, scraping up any browned bits from the bottom of the pan.
9
Simmer the sauce for 1 to 2 minutes until slightly reduced and glossy.
10
Return the veal to the skillet to coat in the sauce and warm through for 30 seconds.
11
Remove from heat and stir in the chopped parsley.
12
Serve immediately, spooning the remaining sauce over the veal.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 49.9kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 19.9mg7%
Sodium 317.8mg14%
Total Carbohydrate 3.1g2%
Dietary Fiber 0.0g0%
Sugars 3.1g
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not overcook the veal, as it will become tough. It should remain slightly pink in the center.

If the sauce breaks or separates, remove from heat and whisk in a teaspoon of cold butter to emulsify.

For a gluten-free version, substitute the all-purpose flour with rice flour or a gluten-free blend.

Use fresh lemon juice only; bottled juice lacks the bright acidity needed for this dish.

This dish is best served immediately. The sauce will thicken significantly if left to stand.

Keywords: veal, francese, lemon, butter, sauce, italian, main, easy, quick, dinner, pan-seared, egg wash, comfort food, scallop, gluten-free option, spring, weeknight, classic, tender, zesty

Read it online: https://www.chefs-mate.com/recipe/simple-veal-francese/