Veal Francaise

By drwilliamg

The Classic.

Ingredients

• For the Veal:
• 1 1/2 pound veal cut into medallions and pounded flat.
• 1 cup flour.
• 1 egg beaten.
• 1/4 pound butter.
• For the Sauce:
• 1/2 cup chicken broth
• 1/4 cup white wine
• 1/8 cup lemon juice
• 1/4 cup butter
• 1 cup whipping cream
• 1 tablespoon fresh parsley chopped
• lemon slices

Details

Servings 4

Preparation

Step 1

For the Veal:

Dip veal in flour, next in egg, then in flour again. Shake off excess flour. Sauté in butter turning once until cooked--about 5 minutes over medium heat. Remove meat to platter and keep warm.

For the sauce:

Mix all ingredients together in frypan and bring to a boil. Add veal and heat for five minutes. Arrange veal on a serving platter and garnish with thin slices of lemon.