Ingredients
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2
-
2
-
8
-
-
-
2
-
2
-
1
-
1
-
1
-
-
2
-
-
-
Directions
Veal Piccata//Veal Francaise, 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, what happened to the search box, Do I make the sauce in the same pan I cook the meat in once it’s all finished? Or should the sauce be made in a separate pan?
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Steps
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1
Done
|
For Francaise Beat 2 Eggs, Set Aside. |
|
2
Done
|
Preheat Oven to 200. |
|
3
Done
|
Mix Flour With Salt and Pepper to Taste. |
|
4
Done
|
Dredge Veal in Flour***. |
|
5
Done
|
in a Large Skillet Heat Oil and Butter, Add 4 Scallopine to Skillet, Cook 2 Mins, Flip and Cook 2 Minutes More. |
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6
Done
|
Remove to Ovenproof Plate and Place in Preheated Oven to Keep Warm. |
|
7
Done
|
Repeat With 4 Scallopine. |
|
8
Done
|
Meanwhile Add Broth to Pan, Reduce by Half. |
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9
Done
|
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
Done
|
Add Veal Back Into Pan, Toss to Coat. |
|
11
Done
|
***for Veal Francaise Dip the Floured Scallops Into the Eggs, and Place in the Pan, Following the Instructions. |
