Veal Francaise

Total preparation and cooking time: 25 Minutes

12 veal cutlets, 5 oz each
1 cup flour
1 cup egg wash
3/4 cup oil
1-1/2 cups chicken stock
1-1/2 cups dry white wine
3/4 cup fresh lemon juice
Salt, as needed
12 tbsp. butter
Chopped parsley, as needed

1. Pound Cutlets to 1/8" thickness. Dredge in flour then dip in egg wash. Place in single layer in utility pan. Cover and refrigerate.

2. For each serving, to order: heat 1 tbsp. oil in skillet over medium heat. Sauté veal 2 - 3 minutes or until almost done, turning once. Drain excess oil.

3. Add 2 tbsp. each stock and wine and 1 tbsp. lemon juice to pan. Season with salt to taste. Cook 1 minute longer or until veal is cooked through.

4. Remove veal to plate; keep warm. Whisk 1 tbsp. butter into sauce. Pour over veal. Garnish with chopped parsley.

Serves 12

Source: Palm Restaurant, Miami, FL

Executive Chef Pedro Vargas

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