Veal Française


Serves: 4
Total Calories: 467

Ingredients

1 1/2 pounds veal, cut in medallions, pounded flat
1 cup all-purpose flour
1 egg, beaten
1/4 pound butter
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Sauce:
1/2 cup chicken broth
1/4 cup white wine
1/8 cup lemon juice
1/4 cup butter
1 cup whipping cream
1 tablespoon chopped fresh parsley
lemon slices

Directions:

Dip veal in flour, next in egg, then in flour again; shake off excess flour. Sauté in butter turning once, until cooked (about 5 minutes) over medium heat. Remove meat to platter and keep warm.

Sauce:
Mix all ingredients together in fry pan and bring to a boil. Add veal and heat for 5 minutes. Arrange veal on a serving platter and garnish with thin slices of lemon.

Nutritional Facts:

Serves: 4
Total Calories: 467
Calories from Fat: 278

This Veal Française recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the Midwest Cookbook Cookbook:
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Dad’s Favorite Steak
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Shepherd’s Pie
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Brown Beef over Pasta
Easy Barbecued Hamburger
Grant Wood’s Cabbage Rolls
Beef Stick (Summer Sausage)
Beef or Deer Jerky
Veal Française
Wiener Schnitzel
City Chicken
Grilled Pork Chops
Iowa Chops (Stuffed)
BBQ Pork Chop Casserole
Harvest Barbecued Pork Roast
Pork Cutlets & Sour Cream Sauce
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Apricot Baked Ham
Hot Ham Buns
Ham Loaf I
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