Veal Francaise

---------- Recipe via Meal-Master (tm) v8.02

Title: Veal Francaise
Categories: Veal, Mm-posted
Yield: 6 servings

1 1/2 lb Veal cutlets (boneless)
1/2 t Salt
1/4 t Ground pepper
1 1/2 c All-purpose flour
2 lg Egg,beaten
1/2 c Unsalted butter, melted
1 c Heavy cream
1/2 c Chicken broth
1/4 c Dry white wine/Chablis-pref.
1/4 c Butter
2 T Fresh lemon juice
1 T Minced fresh parsley
1 Lemon, slice thin

Place veal cutlets between 2 sheets of wax paper; flatten to 1/4"
thickness, using a meat mallet or rolling pin (or have butcher cut veal
for scallopine). Sprinkle with salt and pepper, dredge in flour.
Dip veal in beaten egg, dredge again in flour.

Saute veal in 1/2 cup melted butter in a large skillet over medium-high
heat for 2-3 minutes on each side. Remove veal, reserving drippings in
skillet; set aside and keep warm.

To the skillet add chicken broth, wine, 1/4 cup melted butter, lemon
juice (heavy cream if desired =optional=); stir well. Bring just to
a boil over medium heat, stirring frequently. Return the reserved veal
to the skillet; reduce heat, and simmer, uncovered, 5 minutes.

Remove veal mixture to a serving platter placing lemon slices either on
or around the veal. Sprinke with minced parsley.

Serve immediately.

From the recipe files of suzy@gannett.infi.net

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