Veal Francaise

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Servings: 6 Difficulty: Advanced
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Elegant thin veal cutlets in a rich, tangy lemon butter sauce
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This classic French-inspired dish features tender, pounded veal cutlets dredged in flour and lightly sauted until golden. The star of the show is the vibrant sauce, made by deglazing the pan with white wine and chicken broth, then enriching it with butter and a bright splash of fresh lemon juice. The result is a delicate balance of savory richness and citrusy acidity that coats the meat beautifully. Its a sophisticated yet approachable meal perfect for date nights or special family dinners. Serve immediately over rice or with simple steamed vegetables to soak up every drop of the luxurious sauce.

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Veal Francaise

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1309.3

Description

This classic French-inspired dish features tender, pounded veal cutlets dredged in flour and lightly sauted until golden. The star of the show is the vibrant sauce, made by deglazing the pan with white wine and chicken broth, then enriching it with butter and a bright splash of fresh lemon juice. The result is a delicate balance of savory richness and citrusy acidity that coats the meat beautifully. Its a sophisticated yet approachable meal perfect for date nights or special family dinners. Serve immediately over rice or with simple steamed vegetables to soak up every drop of the luxurious sauce.

Ingredients

Directions

  1. Place veal cutlets between two sheets of plastic wrap or wax paper and pound with a meat mallet or rolling pin until they are approximately 1/4 inch thick.
  2. Season the flattened veal cutlets on both sides with salt and pepper.
  3. Dredge the seasoned veal in flour, shaking off any excess. Dip each cutlet into the beaten egg, then dredge again in flour for a light coating.
  4. Heat 1/2 cup of melted butter in a large skillet over medium-high heat.
  5. Saut the veal cutlets in the hot butter for 2-3 minutes per side, or until golden brown and cooked through.
  6. Remove the veal from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
  7. Pour off excess butter from the skillet, leaving the browned bits (drippings) in the pan.
  8. Add the chicken broth, white wine, 1/4 cup butter, and lemon juice to the skillet. If using, add the heavy cream now.
  9. Stir the mixture well to deglaze the pan, scraping up any browned bits from the bottom.
  10. Bring the sauce to a gentle boil over medium heat, stirring frequently.
  11. Return the veal cutlets to the skillet, spooning some sauce over them.
  12. Reduce the heat to low and simmer uncovered for 5 minutes, allowing the flavors to meld.
  13. Transfer the veal and sauce to a serving platter. Garnish with thin lemon slices and sprinkle with minced fresh parsley. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1309.3kcal
% Daily Value *
Total Fat 78.3g121%
Saturated Fat 42.7g214%
Cholesterol 513.9mg172%
Sodium 2746.6mg115%
Total Carbohydrate 71.6g24%
Dietary Fiber 2.5g10%
Sugars 2.6g
Protein 71.3g143%

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

Keywords: veal, francaise, lemon butter sauce, cutlets, french cuisine, white wine sauce, chicken broth, pounded meat, pan seared, quick dinner, comfort food, elegant meal
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