Vitello Alla Francese Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
BARB DAY
8: Veal scallops,
1/4 cup: Flour,
1: Egg,
2 tbsp: Milk,
6 tbsp: Butter,
Salt & pepper, to taste
1: Lemon, juice only
1: Lemon, in 8 thin slices
1 tbsp: Parsley, finely chopped
Directions:
Pound the scaloppine lightly with a flat mallet. Sprinkle with salt
and pepper and dredge on both sides in flour. Beat the egg well and
add the milk, salt, and pepper, blend. Dip the veal in egg to coat on
both sides Heat the butter in a very heavy skillet and add the veal
Cook about 2 minutes on one side, or until golden Turn and cook on
the second side until golden.
Remove the veal and add the lemon juice to the skillet. Pour this
over the veal. Garnish with lemon slices and sprinkle with parsley.
Serve with Spaghetti with Marinara Sauce.
Source from luhu.jp
and pepper and dredge on both sides in flour. Beat the egg well and
add the milk, salt, and pepper, blend. Dip the veal in egg to coat on
both sides Heat the butter in a very heavy skillet and add the veal
Cook about 2 minutes on one side, or until golden Turn and cook on
the second side until golden.
Remove the veal and add the lemon juice to the skillet. Pour this
over the veal. Garnish with lemon slices and sprinkle with parsley.
Serve with Spaghetti with Marinara Sauce.
Source from luhu.jp