Veal Scallopine Francaise/ Hope Barsky

By lisalang

Ingredients

• 8 Veal Cutlets or chicken cutlets pounded very thin
• 4-5 lemons cut into thin slices
• flour
• 2 eggs
• butter
• olive oil or canola oil
• 1 beef bouillon cube

Details

Servings 4

Preparation

Step 1

Season cutlets with salt and pepper. In a large frying pan, stir 4 tablespoons oil with 3 tablespoon butter. After oil and butter foam up dip veal in flour (shake off excess) and then egg. Fry for 2-3 minutes on each side or until golden brown. Remove veal from pan.
Leave the juices from the veal in the pan. Add 1/2 cup of beef bouillon to it, stir constantly, scraping pan. When it comes to a boil put the veal back in, put lemon slices onn top. COver, simmer for about 10 minutes. Remove from pan and put it on your platter.
Add the other half of the bouillon to the leftover juices. Let it come to a boil, take it off the fire, add 2 tbsp of butter, pour this over the veal.