Veal Piccata//Veal Francaise

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i've bean making these dishes since the 70's but tonight i was in a dinner hurry and threw this together in 20 minutes with rice pilaf, salad, and....this is an instinct dish after all these years, so feel free to spice accordingly

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Ingredients [?]

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  • add   2 tablespoons butter
  • add   2 tablespoons butter
  • add   2 eggs
  • add   1 lemon
  • add   salt & pepper (for dredging)
  • add   8 veal scallopini
  • add   fresh parsley (to garnish)
  • add   2 tablespoons olive oil
  • add   1 cup chicken broth
  • add   flour
  • add   1 lemon
  • add   2 tablespoons water


  1. for francaise beat 2 eggs, set aside.
  2. preheat oven to 200.
  3. mix flour with salt and pepper to taste.
  4. dredge veal in flour***.
  5. in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.
  6. remove to ovenproof plate andplace in preheated oven to keep warm.
  7. repeat with 4 scallopine.
  8. meanwhile add broth to pan, reduce by half.
  9. squeeze the juice of 1 lemon into broth, reduce until thickened, about 5 mins add butter a bit at a time and whisk into sauce to thicken.
  10. add veal back into pan, toss to coat.
  11. ***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.

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