How To Make Veal Francese At Home

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The recipe I am sharing today is Veal Francese. This recipe is an excellent choice for dinner. It is an easy-to-make recipe and gets ready in no time.

Veal is generally healthier than beef, as it contains less fat and cholesterol. You can add herbs of your choice, such as rosemary, garlic, thyme, or cloves, while cooking. This will add spiciness to the veal and enhance its flavor.

Veal Francese is made by coating the veal cutlets in flour, then in the egg mixture. Cook them in a skillet. Then cook them further in a sauce made with butter and lemon. Pour chicken broth, capers, and wine into the wiped-out skillet and bring them to a boil to thicken. Spoon this sauce over the veal and serve it hot.

Expert Tips That I Recommend

If the cutlets are thick, make them of even size; all you need to do is gently pound them. This way they cook quickly and evenly without becoming tough.
Make sure the oil is well heated before you add the veal. Well-heated oil cooks the veal properly.
Keep checking on the cutlets as they cook quickly. Remove them as soon as they are cooked so they do not get burned.
Be very careful when browning the lemon slices so they do not overbrown and turn bitter.
Avoid overcooking the veal, as it can turn tough and chewy.

Recipe Variation for Different Diets

Keto Version: Instead of milk, add heavy cream, and use almond flour instead of regular flour. Also add dry low-carb white wine instead of regular white wine.
Gluten-Free Version: Replace regular flour with gluten-free flour. Also, check whether the seasonings are gluten-free.

Storing And Reheating This Recipe

Storing

Allow the veal and sauce to cool down completely. Then transfer it to the airtight container and store it for 3-4 days.

Reheating

Stovetop: Take a skillet and add the veal and sauce to it. Then heat it over medium-high heat. Cover it and warm it gently until well heated.
Oven: First, preheat the oven to 325°F. Now, place the cutlet in an oven baking dish and add sauce over it. Then cover it with foil to prevent it from drying and heat for 10-15 minutes.

What To Serve With This Recipe

The Veal Francese can be enjoyed with butter orzo or loaded potatoes. Roasted green beans or steamed asparagus also make a perfect side dish for veal. Well, pick your favorite side and enjoy it.

Printable Version

Main CourseAmerican

Veal Francese Recipe

Veal Francese is made by dredging veal cutlets in flour, then in an egg mixture. Cook them in a skillet. Then cook them in a butter-and-lemon sauce. Pour chicken broth, capers, and wine into the wiped-out skillet and bring it to a boil to thicken. Spoon this sauce over the veal and serve it hot.

Recipe by

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Prep15 minutes
Cook15 minutes
Extra
Total30 minutes
Serves4
Calories147kcal

Ingredients

½ pound veal scallops from leg
Salt and pepper To taste
1 egg beaten well
1 Cup Flour for dredging
6 Tablespoons butter
1 cup dry white wine

Equipment

Skillet

Method

Take a bowl to whisk eggs with milk. Add flour to a plate or a dish.
Heat oil over a medium-high flame in a skillet.
Sprinkle the veal with salt and pepper. Coat it with flour, then dip it in the beaten eggs.
Cook them in a skillet until they turn brown on all sides. Transfer them to paper towels to drain excess oil.
Clean the skillet, then add butter and lemon slices. Cook until golden brown.
Now, add wine and capers to the skillet. Add the cooked veal to it. Bring the liquid to a simmer for 3 minutes. Pour in the chicken stock and lemon juice, and cook on a reduced flame. Cook till the sauce thickens.
To serve, place the veal on an individual plate. Spoon a sauce over it.
Garnish with parsley and serve hot.

Recipe notes

Nutrition

per serving

147kcalCalories
20gCarbs
2gProtein
2gFat
0.3gFibre
10gSugar
180mgSodium

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FAQs About Veal Francese

Why did my sauce separate?

The sauce usually separates when you boil it aggressively after adding butter. Cook the sauce over gentle heat, adding butter at the end to preserve its texture.

How do I prevent flour coating from falling off?

To prevent the flour from falling off, dry the veal properly, then coat it with flour and shake off the excess. Then add it directly to the hot skillet instead of leaving it in the flour.

How do I know if veal is cooked?

The easiest way is to insert an instant-read thermometer into the thickest part. If the temperature reads 145°F, it’s properly cooked.

Why does my veal become tough?

If the veal becomes tough, it is usually because it’s overcooked. Make sure you take it out once it’s cooked.

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Conclusion

Veal Francese is a simple 20-minute dish that involves dredging cutlets in a flour-and-egg mixture, then searing them in a hot pan. This simple and exotic recipe needs a spot on your menu for sure, so get up and try this recipe today.

Made this recipe?

Leave a rating and a comment below — it helps other cooks — and pin it so you can find it again.