SIMPLE VEAL FRANCESE
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate. Dip the pounded veal in the egg. Remove, letting the excess egg drip off. Place each scallop in the flour, and coat lightly. Remove the scallops from the flour, and hold them in a single layer.
- Add 4 tablespoons of the butter to a saute pan large enough to hold the 6 scallops in a single layer. Melt the butter over medium-high heat. When it foams, add the veal. Saute, turning once, until the scallops are golden on the outside. Remove the scallops and hold in a single layer.
- Spill the butter out of the saute pan, and return the pan to high heat. Add the white wine and reduce it to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved veal to the pan, turning them until they are coated with the sauce. Divide scallops among 2 plates, pour remaining sauce over them, serve immediately.
- Suggested drink: Antinori Castello della Sala, Sauvignon, 1996
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Luis Pantoja
[email protected]This recipe is a waste of time and ingredients. The veal francese was tough and the sauce was tasteless.
Tagwaye Neh
[email protected]I wouldn't recommend this recipe. The veal francese was bland and the sauce was too thin.
Lisa Lovett
[email protected]I thought the recipe was okay, but I've had better veal francese before.
alim vai
[email protected]The veal francese was good, but the sauce was a little too lemony for my taste.
MRS Mukta Khan YA
[email protected]I'm not sure what I did wrong, but my veal francese turned out really dry. I think I might have overcooked the veal.
Celtic Red
[email protected]I followed the recipe exactly, but my veal francese didn't turn out as good as I hoped. Maybe I didn't cook the veal long enough.
John Holguin
[email protected]This recipe is a bit time-consuming, but it's worth it. The veal francese turned out amazing!
Midas Tamang
[email protected]I'm not a big fan of veal, but I decided to try this recipe anyway. I'm glad I did! The veal was surprisingly tender and flavorful, and the lemon butter sauce was delicious.
ashraf rossouw
[email protected]I made this recipe for my picky husband, and he loved it! He said it was the best veal francese he's ever had.
Takudzwa Mapfumo
[email protected]This recipe is a great way to use up leftover veal. I had some leftover veal from a roast, and I used it to make this dish. It turned out great!
Mohammad Salami
[email protected]I'm always looking for new veal recipes, and this one definitely hit the spot. The veal was tender and juicy, and the lemon butter sauce was the perfect accompaniment.
Konkekuyenzekamthembu Mthembu
[email protected]I made this recipe for a dinner party, and it was a huge success. Everyone loved the veal francese and asked for the recipe.
SM Entertainment
[email protected]The veal francese turned out beautifully. The meat was cooked perfectly and the sauce was rich and creamy. I served it with mashed potatoes and asparagus, and it was a delicious meal.
Burair aqeel
[email protected]I love that this recipe uses simple ingredients that I already have on hand. It's a great weeknight meal.
Micah Squires
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit with my family and friends.
Kamal Bc
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Arish Hamza
[email protected]I've tried many veal francese recipes, but this one is by far the best. The addition of white wine and capers really takes it to the next level.
Maggie Yigit
[email protected]This veal francese recipe was amazing! The veal was tender and flavorful, and the lemon butter sauce was perfect. I will definitely be making this again.