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Lee's Favorite Veal Francese


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  • 1 egg
  • 3 tbs lemon juice
  • 1/4 c. flour
  • 2 tbs. butter
  • 1 tbs. vegetable oil
  • 1/3 c. dry white wine
  • 1 lb. veal scallopine


Servings 2


Step 1

Beat egg and 1 tbs. lemon juice with fork until light. Scatter flour on wax paper and season with salt and pepper.

Heat butter and oil. Dip veal into egg mixture, then flour to coat. Add veal to skillet, browning on both sides. Remove veal, add remaining lemon juice and wine. Boil vigorously and reduce. Spoon over veal and serve with thin spaghetti coated in leftover sauce in pan.

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