Vitello Allo Francese
From chefmeow 16 years ago
- 10 minutes to make
- Serves 8
These are very tasty. I don't serve them often since veal is expensive, but my husband is always thrilled when I surprise him witih this delight. I serve it with greek salad and corn on the cob.
Ingredients
- 8 veal scallops shopping list
- 1/4 cup flour shopping list
- 1 egg shopping list
- 2 tablespoons milk shopping list
- 6 tablespoons butter shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 lemon juice only shopping list
- 1 lemon sliced thinly shopping list
- 1 tablespoon parsley finely chopped shopping list
How to make it
- Pound scaloppini lightly with a flat mallet then sprinkle with salt and pepper and dredge on both sides in flour.
- Beat egg well and add milk, salt and pepper then dip veal in egg to coat on both sides.
- Heat butter in a very heavy skillet and add veal.
- Cook 2 minutes on one side then turn and cook on the second side until golden.
- Remove veal and add lemon juice to the skillet and pour over veal.
- Garnish with lemon slices and sprinkle with parsley.
People Who Like This Dish 3
- gecko Cleveland, OH
- silvana026 Bugibba, MT
- eclaires Chicago, IL
- chefmeow Garland, TX
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