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Nutrition Facts
Serving Size 1 (169g) Recipe makes 4 servings The following items or measurements are not included below: 8 veal scallopini
Calories 218
Calories from Fat 191		(87%)
Amount Per Serving		%DV
	Total Fat 21.3g	32%
	Saturated Fat 9.1g	45%
	Monounsaturated Fat 9.0g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 136mg		45%
Sodium 309mg		12%
Potassium 166mg		4%
Total Carbohydrate 6.2g		2%
	Dietary Fiber 2.5g	10%
	Sugars 0.4g
Protein 5.1g		10%
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valentines day

chia

Veal Piccata//Veal Francaise

Recipe #56565 | 20 min | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: chia
Mar 18, 2003

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

SERVES 4 (change servings and units)

Ingredients

2 tablespoons olive oil
2 tablespoons butter
8 veal scallopini
flour, mixed with
salt & pepper (for dredging)
2 eggs, and
2 tablespoons water, whisked
1 cup chicken broth
1 lemon, juiced
1 lemon, sliced for garnish
fresh parsley (to garnish)
2 tablespoons butter

Directions

1
for francaise beat 2 eggs, set aside.
2
preheat oven to 200.
3
mix flour with salt and pepper to taste.
4
dredge veal in flour***.
5
in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.
6
remove to ovenproof plate and place in preheated oven to keep warm.
7
repeat with 4 scallopine.
8
meanwhile add broth to pan, reduce by half.
9
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
add veal back into pan, toss to coat.
11
***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.

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Featured Reviews for This Recipe

From: babytoothdoc

On Oct 21, 2009

I made this tonight and my husband and little girl loved it! I loved it and it was so easy too. I used the piccata recipe and just added about a tbsp of capers as someone else recommended. I served it with angel hair with butter and parmesan cheese, salad and steamed broccoli. It was delicious, pretty and easy! Thanks!

0 people found this review helpful

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From: Chef #606145

On Sep 28, 2009

excellent, I added mushrooms to the pan of veal initially and a little dry white wine when reducing

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From: Yolanda Williams

On May 8, 2004

This is a long overdue thank you for this recipe. I have made it several times now with the same excellent results. In fact, I have substituted pork tenderloin instead of the veal and it too is equally as tasty. However, I frequently use low fat margarine and just a small amount of butter and have found that, although it does not have the "rich" taste, it is still very delicious. Along with a green salad and a small side serving of pasta with a light tomato sauce,this is a wonderful recipe for dinner guests. Thank you. Yolanda Williams

4 people found this review helpful

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From: HeatherFeather

On Mar 21, 2003

This was fabulous! I was unable to get veal, but subbed turkey breast cutlets pounded thinly and they worked out very well indeed. The sauce is really the key - it is so tasty and decadent - and very lemony. Perfect - just as scrumptious as I have been served in my favorite Italian restaurant. Sometimes it is these simpler recipes that are simply the best. Thanks!

4 people found this review helpful

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