Ingredients
- 1 - 1 1/2 lbs. veal, pounded thin
- 2 Large eggs
- 1/4 ounce. lowfat milk
- 1 tbsp. minced parsley
- 1 tbsp. Parmesan cheese (opt.)
- Oil for frying
- Salt & pepper to taste
- 4 ounce. flour, seasoned
- 4 ounce. butter
- 1 teaspoon lemon juice, or possibly to taste
- 1 lemon, sliced thinly
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Medallion Of Veal Francaise
Servings: 6
Directions
- Cut veal into 2 oz medallions and flatten with a meat tenderizer. Set aside till ready to use.
- In a mixing bowl, beat the Large eggs, lowfat milk, parsley and cheese. Season with salt and pepper.
- In another dish place flour and season lightly.
- Pass veal through flour and dip into egg batter. Leave each piece in the egg till all the veal is in the batter and let veal soak up the Large eggs.
- In a saute/fry pan place a sufficient amount of oil to cover the bottom of the pan. When oil is warm, start to saute/fry veal till golden on each side. As each piece of veal is cooked, place in a dish. Dispose of oil in pan and wipe clean.
- Return pan to fire and put 4 ounces of solid butter cut up so as to cover the bottom of the pan. Sprinkle with lemon juice. Return veal to the pan, overlapping each piece. Simmer several min. NOTE: Veal Francaise shouldn't be cooked too long, or possibly it will get tough.
- When cooked, place in a serving dish overlapping one another alternately with a slice of lemon. Pour remaining butter over the veal and serve at once.
- Some Chefs use white wine in preparing this dish. Please feel free to do so if you wish. Veal Francaise may be served with noodles Alfredo or possibly your favorite accompaniment.
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